Reviewed: Apr. 13, 2012

This is an awesome recipe! A bit high on the calorie count, but if you're looking for that occasional splurge....this is it. I made the recipe as called for with the addition of spinach and some finely chopped sauteed red onion to my ricotta stuffing. I added chopped sauteed mushrooms and garlic to the sauce. I also made additional sauce as some reviewers suggested...drowned my stuffed manicotti in it....oh..I also slow boiled my chicken in a bit of garlic and 1 1/2 cup chicken broth for shredding (about 30 minutes)...that made it easier to stuff the manicotti. Bon Apetite...you will enjoy this one. Thanks for a great recipe Jeff!!

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Reviewer:

ticamom

Cooking Level: Expert

Living In: Fairfield, California, USA

Reviewed: Mar. 19, 2012

froze well too

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Reviewer:

cookbarb

Reviewed: Mar. 8, 2012

This is tricky! But ooohhh so worth it! Stuffing the shells is quite difficult because they tear so easily, so be careful there. Overall this recipe is DELISH!! Make it!

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Reviewer:

Izzy

Cooking Level: Intermediate

Home Town: Tuscumbia, Alabama, USA

Living In: Huntsville, Alabama, USA

Reviewed: Dec. 2, 2011

This recipe is perfectly delicious, and not difficult to make!

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Reviewer:

Dawn Smart Cookie

Cooking Level: Expert

Home Town: Corsicana, Texas, USA

Reviewed: Jul. 7, 2011

This was delicious! I followed other comments and doubled the recipe for the alfredo sauce and my boyfriend said it was the best thing I've made in the year we've been together!!! I added a sprinkling of Italian Cheese to the chicken and ricotta mixture before stuffing the shells just because he loves it and it turned out spectacular. Garlic bread would have been perfect but since we were out we cut hawaiian rolls in half, buttered, sprinkled with garlic powder, the italian cheese from the bag, and topped with a sprinkling of italian spice and put it in the oven under broil for 4-5 minutes... went perfect together!!

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Reviewer:

Nikki

Reviewed: Jun. 7, 2011

Didn't have enough flavor for me. Might try my own stuffing next time.

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Reviewer:

antsandy

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

Reviewed: May 15, 2011

WOW!! This is amazing!!! Very good!! I did add to it a little but overall this is Delicious!! I shredded the chicken, used total of 2 teaspoons of black pepper, and doubled the recipe for the ricotta cheese, egg, oregano, marjoram, and basil. Also used one pound of chicken. I didnt use fresh chopped ingrediants of these three but the dry seasonings and it turned out Fantastic!!! This is definitely a keeper!!

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Reviewer:

eTyler12

Reviewed: May 9, 2011

Very Good! I made some modifications simply for my family's tastes: halved the marinade, used cottage chz vs. ricotta, and less pepper. This went over great with my hubby and toddlers and also with a family that we shared it with. Definitely a keeper.

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Reviewer:

HappyCookie

Cooking Level: Intermediate

Reviewed: Apr. 27, 2011

Super yummy! The wee ones loved it but don't use canned alfredo... It takes away from the taste. Homemade is always better!

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Reviewer:

JustBe563

Reviewed: Apr. 25, 2011

This is an amazing recipe! I boiled the chicken with onion and garlic, so i could shred the chicken...and added some fresh garlic to the sauce and ricotta mixture. Big hit, will definately make again.

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