actually kind of boring and not authentic at all. Did I say Boring??

Reviewed On: Apr. 17, 2009

very nice, very nice, just what the family ordered. Added some more spice, cooked longer and slower, very good, amd simple at that. Thanks for reminding me of a similar recipe that I forgot most of. I love this site!!

Reviewed On: Feb. 25, 2009

After making this like the recipe called for. I made it a second time to make some changes that I'd like. I halved the recipe except the sauce. I added raw zuccini slices on the bottom and around the sides. I used small curd cottage cheese (less fat) Added some shredded chicken breast and mixed in well with filling. Cooked the manicotti al dente to make it more workable while stuffing it with filling. I used a freezer bag with tip cut out to fill each pasta piece. I used fresh grated parmaggiano reggiano cheese. I cooked the same amt of time as the recipe covered but put the cheese on before baking then added extra on top and cooked about 7 minutes longer uncovered. To add a little bit to the bland taste that I usually experience with cheese stuffed manicotti I added a tsp of crushed red pepper flakes to the filling. You may want to add even a little bit more. Next time I may put a little bit of the zuccini chopped up in the filling and more whole slices in the surrounding sauce. A very good base recipe. Thanks for reminding me of a recipe I hadn't made in a long time. Reminds me of Mom... :-)

Reviewed On: Feb. 7, 2009