Reviewed: Nov. 1, 2009

So convienient for a working family. Loved it.

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Reviewed: Oct. 1, 2009

This manicotti is tasty and easy to prepare. I followed the recipe exactly. I agree with other reviewers; use a sauce you really like. I only gave 4 stars b/c I thought the filling was a little bland. Next time I will add more garlic to the filling for a little extra flavor.

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Karen Cooke

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Reviewed: Sep. 19, 2009

The entire family loved it. The key was using a sauce you like. I used 1/2 Prego and 1/2 Newmans Yum!

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Greg

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Reviewed: Sep. 5, 2009

This was super yum!!! I only soaked a few hours - 2 or 3 - and they came out perfect. No need to water the sauce (blah!). I put the cheese mixture in a ziploc, snipped of the end and piped it into the shells. Easy cheesy :)

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HADHAFANG13

Cooking Level: Intermediate

Home Town: North Richland Hills, Texas, USA

Living In: Olympia, Washington, USA

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Reviewed: Jul. 7, 2009

This was pretty good. i used fresh spinach, sauted and pressed to get the water out. Also, I didn't refridgerated overnight, just a few hours. I didn't add the water just sauce. Worked good. Noodles were soft as though they had been pre-cooked. One word of caution, make sure you really stuff those manicotti tightly. The noodles (at least mine) expanded when cooking so it seemed there was less filling than if you made them with pre-cooked noodles. This was probably my fault though. Next time I will REALLY pack those noodles. Thanks for a quick and easy recipe. I'll probably never fuss around with filling cooked ones. Will make again.

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: Jun. 6, 2009

This recipe turned out pretty good with a few adjustments. 1. I added about 3/4 lb spicy Italian style ground turkey (browned) to my sauce. The meat is AWESOME! I use that stuff in everything and always have a lb or so in my freezer. Where I'm from it's generally pretty cheap (on sale $2, $3 if not) and still healthier for you than sausage. 2. I cooked about half a shallot and some cloves of garlic in a little bit of butter and added them to the cheese mixture. 3. Used grated parmesan cheese instead of shredded because that's what I had! 4. Used Fat Free ricotta!!! 5. I used less water and more sauce.

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Jessica

Cooking Level: Intermediate

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Reviewed: May 23, 2009

I have never had luck without boiling the noddles for any pasta dish, so I made this by boiling the noodles ahead of time and stuffing them with the mixture. I didn't mix the water in with the sauce-I just used lots of extra sauce in mine so it wouldn't be dry. I let it sit at room temperature for about 30 minutes before baking at 375 for about 40 minutes and it was wonderful.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: May 18, 2009

I did a quick saute of garlic and spinach for more flavor. Spiced up the sauce with some of my own spices. This was a wonderful recipe and very easy to make.

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Quinnellope1

Cooking Level: Expert

Home Town: Bishop, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: May 3, 2009

This recipe got rave reviews from my family and friends. I made this for my daughter's first communion party. We had about 25 people so I actually quadrupled the recipe. Ilayered the manicotti in a large lasagna roasting pan with sauce in between each layer. To save time I stuffed the shells two days before and put them in a tupperware dish in the fridge. The idea of piping in the filling with ziploc bag is genius. I filled four boxes of manicotti in about 20 mins. When I went to put everything together the manicotti was already soft but some had split down the middle. I was a little nervous about this and in hind sight maybe I should have frozen them for just the few days. But everything turned out great. I used less sauce and water because the pasta was already soft. I recommend using extra seasoning to add to the flavor of the sauce. I used Prego sauce and added a little extra garlic, salt/pepper and oregano. Also added about three pound of ground round. The only thing I should have accounted for was the longer cooking time. We had to wait a little longer to eat after church because it wasn't quite heated through. Overall, I would highly recommend this recipe.

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MImom

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

Living In: Linden, Michigan, USA

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Reviewed: Apr. 4, 2009

Very good. I made them only 4 hours ahead, so I baked them for about 1 hr. 5 min. I also added salt, basil, and Italian seasoning to the filling. I made the filling with part-skim ricotta and lo-fat mozzarella cheese. I stuffed them using a butter knife.

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sailshonan

Cooking Level: Expert

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Reviewed: Mar. 26, 2009

Easy to make and tasted great. A little too much spinach for my husbands taste but overall great.

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Becky C.

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Reviewed: Mar. 11, 2009

This was really delicious! I baked it the same day I made it. I cooked it for 40 minutes and the shells were perfect! In the future I might put a little more garlic and use a higher quality sauce.

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je1435

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Reviewed: Mar. 7, 2009

THIS IS THE FIRST REVIEW THAT I HAVE SUBMITTED, BUT I JUST HAD TO LET YOU KNOW THIS RECIPE WAS WONDERFUL. WE HAD AN ITALIAN THEME DINNER AT MY CHURCH AND ALL I HAD HEARD WAS SPAGHETTI OR LASAGNA, SO I WANTED SOMETHING DIFFERENT BUT SIMPLE. I HAD NO IDEA WHAT A HIT IT WAS GOING TO BE.

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Tina's Treats

Cooking Level: Intermediate

Home Town: Cleveland, Tennessee, USA

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Reviewed: Mar. 5, 2009

This turned out really good. I was particularly interested in a recipe that used uncooked pasta because I hate stuffing cooked manicotti. I didn't refrigerate this overnight, so I cut back on the water by about 1/2 cup - and I did end up cooking it about 15 minutes longer than stated. Worked excellent. Thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Mar. 5, 2009

Very easy and simple recipe. I had 8 people over for dinner (unexpectedly) and it turned out everybody enjoyed it very much. Thank goodness I had made such a big dish for my husband and I that morning. Definitely will make again.

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Pilotwifey

Cooking Level: Intermediate

Living In: West Palm Beach, Florida, USA

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Reviewed: Jan. 13, 2009

This was good, but just as easy to make lasagna and not deal with the tubes.

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Crabcake

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Reviewed: Jan. 6, 2009

Sooo tasty... and easy because the noodles aren't slipping around and breaking. Definitely one for our rotation!

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Rebecca Reece

Home Town: Union Grove, Wisconsin, USA

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Reviewed: Jan. 2, 2009

This recipe is easy to prepare and delicious. Also, PERFECT for company since it is made ahead. I used less sauce/water mix the second time I made it, and it turned out great.

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lmontg12

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Reviewed: Dec. 30, 2008

I made this dish for our Christmas Eve meal. It tasted wonderful but was very hard to remove from pan. Did not look pleasing when served. We had 20 people for dinner so I made 3 pans. I could not get the manicotti out to serve.

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Cindy

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Reviewed: Oct. 12, 2008

Kids even loved it!

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familyof5

Home Town: Fort Bragg, California, USA

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Make-Ahead Spinach Manicotti

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