Reviewed: Aug. 26, 2011

delicious!

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Reviewer:

way325

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

Reviewed: Jul. 29, 2011

Not my absolute favorite and would still rather have manicotti anyday... but it was defnitely simple and delicious!

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Reviewer:

Stacia2242

Reviewed: Apr. 7, 2011

This was really good. I don't have much to play with in my pantry so I love that all these ingredients are a staple in my pantry. I didn't add the nutmeg, personal preference, I added garlic and some herbs to the sauce and a little garlic to the cheese mixture. And I cooked it with another type of pasta because I didn't have ziti and it works fine.

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Reviewer:

Carmen

Cooking Level: Expert

Home Town: New Brunswick, New Jersey, USA

Living In: Orlando, Florida, USA

Reviewed: Mar. 15, 2011

I have to give this 3 stars. It's a great recipe, but the nutmeg ruins it. And why layer it? Just mix it up, cover it with cheese and bake :-)

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Reviewer:

MarieO

Reviewed: Feb. 1, 2011

This was good. My family liked it. My youngest boy is not a fan of cheese, so it was nice for him to avoid the cheese since it wasn't mixed in with the pasta, but on top. The nutmeg, while good, was slightly overwhelming. I think I'd add less of it next time. And there will be a next time!

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Reviewer:

Cindy

Cooking Level: Expert

Home Town: Northport, New York, USA

Living In: East Northport, New York, USA

Reviewed: Nov. 14, 2010

This recipe is wonderful. My family loves it but I have to admit that I did dummy it up. Instead of making my own sauce I used my favorite store bought sauce. I have tried to stuff the Manicotti---Pain-- but this is easy and fast. Add a salad and garlic bread and dinner is ready.

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Reviewer:

cookin2good

Cooking Level: Intermediate

Reviewed: Aug. 20, 2010

The first response I heard from both my son and my husband was "What's in this?". "It's the nutbeg in the cheese layer" was my answer. The nutmeg is overpowering to say the least! The tomato/basil sauce was OK. Next time I make this I will probably use a good bottled sauce, skip the nutmeg and add a bit of garlic and grated Parmesan cheese to the cheese/egg mixute and maybe a mushrooms and spnach layer. This is a good idea for an easy-to-fix meal, but it needs tweaked and definitely skip the nutmeg!!

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Reviewer:

Debby S.

Cooking Level: Expert

Living In: Columbus, Ohio, USA

Reviewed: Apr. 9, 2010

YUM! I doctored up the sauce to make it a bit more flavorful... added crushed red pepper flakes, a bit of white sugar, extra garlic, and parsley. Also added garlic and grated parmesan to the egg/cheese mixture. Rich and delicious. Thanks! :)

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Reviewer:

CookinBug

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Home Town: Ithaca, Michigan, USA

Reviewed: Jan. 14, 2009

I've made this several times now and always enjoy it. So much easier than stuffing manicotti shells. This time I used a jar of Roasted Garlic and Parmesan Italian sauce- and sprinkled about 1/2 cup of mozzarella on top before popping in the oven. I always use cottage cheese instead of ricotta, but drain it well in a colander.

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