Reviewed: Aug. 23, 2009

I love this recipe. I always add mozzarella into the stuffing. I love how you don't have to pre-cook the tubes either! This is so easy and when someone needs a dinner, I tend to make this because it is so easy to make a double batch!

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Anna H.

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: Puyallup, Washington, USA

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Reviewed: Feb. 24, 2009

This was great! I added 1/2 lb of ground beef, a diced onion and some minced garlic. Fantastic, my husband loved it!

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bella888

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Reviewed: Dec. 13, 2008

I did as some users suggested and added garlic, eggs and parmesan. Some of the noodles were burned, could be my oven. The recipe was only ok for me.

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Jenny B

Cooking Level: Expert

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Reviewed: Oct. 19, 2008

The filling isn't enough for the whole 8 oz package of shells. I ended up doubling the filling, which was better anyway because what else would I do with the leftover half package of spinach ;-) I also used spaghetti sauce (Hunt's in a can) and used a ziploc baggie to fill the shells. Just put filling in the baggie, snip off tip and squeeze it into shells. Start to finish, this takes about 10 min prep time, maximum.

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RuthieRu

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2008

Great recipe, easy to prepare! I doubled it and used spaghetti sauce instead which added a nice flavour. The kids loved it!!!

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lbbrown

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Reviewed: Feb. 22, 2008

This recipe was delicious. I used spaghetti sauce, but there is still something missing. I think I will try shredding some chicken and adding that to the mix next time.

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Raymond

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: Little Rock, Arkansas, USA

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Reviewed: Jan. 29, 2008

These were fabulous! I made them last night and refrigerated them until today. I placed them on the counter (still foil covered) for about 4 hours today before baking. They taste great (noodles are a little more "done" than I'd prefer, probably from sitting prepared in sauce all night...still GREAT, I just prefer mine a little more al dente). I added 1 egg, Italian seasoning, garlic salt, a small handful of grated Italian cheese, parmesan, and crushed red pepper to the cheese/spinach mixture. I took the advice of others and piped into the manicotti using a ziploc w/the corner cut off. I also used an entire "big" jar of spaghetti sauce. Quick, easy, yummy...thanks for a great recipe!

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lovestohost

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2008

I made this and I was worried about using the uncooked shells because it was my first time making it. I added v8 instead of water to the sauce and put the filled shells in and baked it at 400 for 45 minutes and cut it down to 375 for the next 15 and it came out perfect, aldente' (however you spell that) and it was fabulous. Also I didn't add the spinach - I made a typical lasagna filing except I put in chopped sauteed mushrooms and onions and then I made the other half with a meat and rice filling (like you'd do with stuffed peppers) and it was a huge success. Good eats.

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LTLWNG

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Reviewed: Jan. 25, 2008

I used the filling recipe and made canneloni with it instead, subbed in romano for the mozza, and added parm with less cottage cheese; it was great! used a home made tomato sauce and i will definitely make again!

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Bijoux

Cooking Level: Intermediate

Living In: Lethbridge, Alberta, Canada

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Reviewed: Dec. 16, 2007

I baked the recipe according to the original directions - I give it 4 stars because it was edible & not a complete waste, but definitely not worth more than that. This was my first manicotti effort & I think I'll stick with all cheese filling next time. Just too much spinach flavor & not enough cheese - & I like my cheese!! Plus, the shells were crunchy on the ends, so definitely cover the ends well with sauce. Definitely easy to prepare - no mess filling the shells when you use a shrimp fork!

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MamaRidd07

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2007

This recipe is quite simple, and even the kidlets eat it right up. I use a full jar of sausage and onion spaghetti sauce in it. I have made it with browned TVP "sausage" on top with rave results from the family too. I added minced onion and a shredded carrot to the filling. My goal is to see how many veggies I can "sneak" into this recipe before the little ones catch on that it's relatively good for them. Now I look forward to doubling the batch and freezing a batch.

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Jen

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Reviewed: May 29, 2007

Manicotti...so yummy. This recipe would be really good with any other kind of stuffed pasta (e.g. ravioli, agnolotti, etc.) This has easily become one of my favourites, definitely a repeat.

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CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Mar. 1, 2007

Very tasty! Made this with some of the add-ins suggested: garlic, basil, oregano etc, plus used Prego original spaghetti sauce. Stuffing these is very easy if you put mixture into a plastic bag and snip off the end, then you just squeeze it into the pasta (couldn't be easier!) I also did not pre-cook the manicotti, just added a bit of water to the sauce and let it sit for a bit before I baked it (thanks to another reviewer) A great dish to pre-make. I think I'll try to freeze-ahead some for unexpected company.

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LUV2COOK

Cooking Level: Expert

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Reviewed: Dec. 18, 2006

This is one of my vegetarian daughter's favorite dishes to order when eating out. So I decided to try this one for her and I'm so glad I did. I used fresh spinach and spaghetti sauce and added in some garlic powder and oregano. My daughter really enjoyed this. Thanks so much.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Sep. 6, 2006

This is a good basic recipe. Like some other reviewers, I also made some additions. I added sauted onion, garlic, parmesan cheese, mozzarella cheese, and italian seasoning to the cheese mixture. Instead of tomato sauce I used a large jar of spaghetti sauce, and I didn't use any water. To avoid frustration when stuffing the shells, use a pasty bag.

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sweetnsalty

Cooking Level: Expert

Home Town: Riverdale, Georgia, USA

Living In: Monroe, Georgia, USA

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Reviewed: Jun. 19, 2006

Super Easy and mighty tastie. I love cheese and saucie pasta so i used more cheese and sauce then the recipe called for. My whole crew loved it will definately make again.

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BigTony

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Apr. 29, 2006

I made this for my boyfriend (and my entire family) for valentine's day --it was a big hit! Delicious and very easy (which was very important,since I'm not exactly what you might call a good cook ;o)

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SSTEHM

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Reviewed: Mar. 28, 2006

I made this recipe exactly as directed and it was wonderful and easy.

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Jennifer

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Reviewed: Mar. 25, 2006

My family loved this recipe. I did take some advice and add garlic, extra cheese, and spaghetti sauce. I've made it twice now and will continue making it on a regular basis.

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