My husband and I loved this dish! I was excited to come across something to use up some manicotti noodles that didn't have a tomato sauce for once. This is a definite keeper! The only change I made was that I used a container of fresh mushrooms instead of canned. I divided them up so that 3/4 went into the filling, and 1/4 was left over for the sauce. I cut the 1/4 of mushrooms that went into the sauce into a lot smaller of pieces than the others, and it was perfect! Thanks for sharing!

Reviewed On: Feb. 9, 2009

I am an egg drop soup fanatic, and I did not care for this recipe. Even after decreasing the vinegar by half, it was way too strong. There was also a lot of salt for my taste in the recipe.

Reviewed On: Dec. 10, 2008