Reviewed: Oct. 25, 2011

I had such high hopes for this recipe. To put into family's words "not bad, but don't have to make it again". Which is fine because it really takes alot longer than thr 30 mins it says

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Reviewer:

Mary

Cooking Level: Intermediate

Home Town: West Caldwell, New Jersey, USA

Reviewed: Sep. 1, 2011

Very good, but yes, a litle bland and very buttery. I would reduce the butter to make a bit healthier and add some spinach as well....so add more seasoning to your taste and enjoy!

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donnag

Reviewed: Mar. 9, 2011

I enjoyed making this for my family. They loved every bite of it,

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Laur1987

Cooking Level: Intermediate

Home Town: Lockport, Illinois, USA

Reviewed: Dec. 27, 2010

This came out very good with a few adjustments. First, I made this without the chicken & subbed Fontinella in place of the Gruyere. I added some red pepper flakes in with the garlic & since I omitted the chicken, the ricotta mixture seemed boring.. so I spiced it up a bit with some coriander, parsley, S&P, and a pinch of allspice. It gave the shells plenty of taste. I wouldn't change the sauce. It was very tasty!

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Cookie Monster

Cooking Level: Beginning

Reviewed: Nov. 4, 2010

Beautiful dish! This would be great for company. I only used button mushrooms. I couldn't find gruyere cheese so I used a 5 cheese Italian blend. The white cream sauce was heavenly.

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Lil Mermaid

Cooking Level: Intermediate

Home Town: Mansfield, Texas, USA

Living In: Fort Worth, Texas, USA

Reviewed: Jun. 23, 2010

Excellent dish! Used a rotisserie chicken to save time, doubled sauce ingredients (though only used 1 1/2 overall) and doubled the ricotta. I didn't separate mushrooms from sherry liquid after cooking - just dumped all into ricotta mixture. Added 1 bunch of fresh steamed spinach. Used 8 oz of manicotti and filled all but 3 shells. Heated 1 cup of chicken stock and 1/2 cup sherry with thyme and pepper for roux mixture since I did not have cooking liquids from the chicken. Unable to get greyere cheese at the market, so subbed swiss cheese (approx. 1 1/2 cups combined). This is a very rich dinner. Everyone raved!

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SPECIALMOM1

Cooking Level: Expert

Reviewed: Dec. 6, 2009

This was very good. But, it took me quite a bit longer than 30 minutes to get it ready for the oven. I also think it could have used a little more sauce. I will make it again but use more chicken broth.

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