I have to agree with other reviewers that stuffing an uncooked manicotti shell is much easier than stuffing a cooked one. But even after sitting in my fridge overnight and most of the following day, the edges of these were still hard after baking. I think that you really need to drown the manicotti in the sauce in order to get all of the shell to be soft. We cut a little of the edge off, and every other part was devoured. My kids loved these. One other change I made was to add in some fresh spinach that I sliced very thinly and then added to the cheese mixture. My kids didn't even know it was there, and it was an easy and delicious way to add some green to their meal.
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I have to agree with other reviewers that stuffing an uncooked manicotti shell is much easier...