Cheese and pasta; of course it was good!
Read MoreJust a cautionary note to those making this dish to serve to vegetarians: be sure to avoid the parmesan, which is made with calf rennet. I will spare you the description of how that is made, but suffice to say, it is not pleasant, especially for the sacrificial calves.There are many cheeses made with rennet, a curdling agent, and vegetarians must be cautious of this. Those who think of cheese as a nice dairy alternative to serve us would obviously not know to be on the look out for it while trying to accommodate us at mealtime, so I thought I'd save you the awkward moment of having a piping hot dish that your guests won't be able to eat. There are parmesan-type substitutes that can be used :) I hope this is helpful!!
Read MoreThank you.
Read MoreI made this for dinner last night and it was very good. I added to it some onion, garlic, thyme and rosemary which I sauteed in a little olive oil. I used part skim cheeses to cut down some of the fat content and completely omitted the Parmesan. I only used about half of the Ricotta. Note: it took close to 25 minutes to fully cook. To the folks who expressed concern with the calorie content in their reviews below: this recipe is SHELLS stuffed with CHEESE! What exactly did you expect? Cracks me up.
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