Keri

This was pretty good. I didn't have Cajun seasoning, so I just used salt and pepper. My only complaint is that the corn started to burn on the ends way before the bacon was cooked all the way, so I ended up unwrapping them and finishing over direct heat.

We found this recipe to be quite salty. The filling was a little bland otherwise, so I added some Italian seasoning and onion powder for flavor and an egg to help firm it up. We're used to a smooth cheese filling in stuffed shells, so the asparagus and prosciutto seemed a little strange texturally, but they added great flavor. I used the Barilla sauce, but I "doctored it up" with my own seasonings (I do this every time I use jarred sauce). I have to rave about the pasta shells! This is the first time I've used Barilla brand jumbo shells and the difference is amazing. Other brands are starchy and they never seem to reach that perfect al dente texture, but instead get gummy and then go straight to mush. Great pasta, Barilla! I'll probably give this another try, omitting the salt completely, mincing the prosciutto more finely, and just serving the asparagus on the side.

We really liked this dish, although all of us thought it needed a protein element to really make it great. Grilled chicken or sautéed shrimp would be fantastic. I was pleasantly surprised at the texture of the pasta. I usually shy away from whole grain pasta because it's sticky and chewy, but the Barilla Whole Grain Linguine was perfect! I will probably make this dish again with some meat added, but I will definitely be using Barilla Whole Grain pastas frequently in the future!

We all thought was just okay. Without any added sugar in the filling, I think it at least needs sweetened applesauce. After we added quite a bit of whipped cream it was better, but still not anything fantastic. I may give this a try again, but I'll definitely use sweetened applesauce and possibly even the cinnamon variety.

Delicious! I didn't have fresh tomatoes, so I subbed canned tomatoes that I drained. These are super flavorful and I found myself wishing I hadn't cut the recipe in half. I won't make that mistake again! Next time I'll increase the chipotle by 50% or perhaps add a spoonful of the adobo sauce, because we like spicy stuff and these are just mildly spicy. Thanks for a tasty, healthy dinner, Mazola!

As written, this chili is four stars. Very good, but missing something. I added a heaping tablespoon of minced garlic and about a teaspoon of salt. We topped our bowls off with cilantro and lime wedges and ate it with warm corn tortillas. Delish!! PAM cooking spray made clean-up super easy! We'll have this again several times throughout the upcoming cold winter months!