Jo's Manicotti Recipe - Allrecipes.com
Jo's Manicotti Recipe

Jo's Manicotti

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"A recipe I put together based on my own personal taste. I buy an extra can of tomato sauce to serve at the table and let my guests add more sauce if they so desire!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. In a large pot cook manicotti pasta with boiling salted water until al dente. Rinse with warm water and drain.
  2. In a large bowl mix together ricotta cheese, eggs, onion, grated Romano cheese, chicken bouillon, garlic, thyme, ground black pepper, and spinach.
  3. To assemble, fill manicotti noodles with cheese filling. Arrange noodles in a greased 9x13 inch pan. Pour tomato sauce down center of shells. Sprinkle with shredded Mozzarella cheese.
  4. Bake in a preheated 350 degree(175 degree C) oven for 25 minutes, or until hot and bubbly.
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Reviews More Reviews

Most Helpful Positive Review
May 29, 2003

I liked this alot and so did everybody who ate it, but the filling was a bit runny. Maybe the ricotta needs to be drained or something? I'll tweak it a little next time and try to firm up the filling. I'll definitely make it again though!

 
Most Helpful Critical Review
Sep 24, 2003

Didn't like this at all! I was looking for something that tasted like what you would get out. I'll keep looking. It was bland.

 

17 Ratings

Feb 09, 2003

My family enjoyed this recipe but we decided to make our own speghetti sauce to add some extra flavor. We also used fresh mushrooms on top of this dish before cooking which made it very tasty.

 
Dec 16, 2002

The only addition to the filling that i made was to add some shredded mozarella to it. I used it inside eggplant rolatini, which i wrapped inside a lasagna noodle and covered with marinara and mozzarella. Fantastic!

 
Jun 09, 2009

I love the hint of thyme. After making this three times, I like it better with half the spinach and onion, and putting a little mozzarella (1/2 cup or so) into the cheese mixture. Thanks for the great recipe! Edited to Add: I just made this again, and for some reason I think I always missed the chicken bouillon powder. I used it this time and it was too salty. Was this recipe edited to include that? I would keep the bouillon powder out. It added a weird flavor.

 
Sep 26, 2003

awsome!

 
Mar 02, 2003

I added crumbled bacon to the filling....wonderful!

 
Jun 14, 2010

way to watery i add 2 eggs to 32ounces didnt like this recipe mine was passed down from gernerations and havent found a better one to date

 

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Nutrition

  • Calories
  • 399 kcal
  • 20%
  • Carbohydrates
  • 39 g
  • 13%
  • Cholesterol
  • 120 mg
  • 40%
  • Fat
  • 16.1 g
  • 25%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 26.4 g
  • 53%
  • Sodium
  • 1062 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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