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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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Reviewed: Sep. 21, 2008

Great Recipe! I found that if you prepare the dish right before you bake it (at the max. time of 50 min.) the pata is perfectly al dente.

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Absolutely delicious. I was a little worried about not cooking the noodles before, but it turned out perfectly. Rave reviews all around. I also added a little pesto sauce to the filling and used a sauce with pesto and spicy tomato.

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HKWEDDLE


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Reviewed: May 4, 2008

My vegetarian friend loved the meatless manicottis I made but I was left wanting more. I would maybe season the filling a bit more. I think it maybe needed some salt.

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mbumpus00

	Cooking Level: Intermediate Home Town: Winthrop, Massachusetts, USA Living In: Lunenburg, Massachusetts, USA
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Reviewed: Apr. 9, 2008

This was so easy, I was totally amazed! You really do need to use a sause that has lots of flavor. I would add onions and more garlic next time to the spinach. I put the spinach mixture into a bag with the tip cut and piped it into the shell (much easier than a spoon).

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Cat Smith

	Cooking Level: Intermediate
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Reviewed: Feb. 25, 2008

I have made this many times for my family. It is also very good without meat in the sauce. Sometimes I will add a little cayenne pepper to the cheese/spinach mixture to give it a little kick.

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MRSLMOE


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Reviewed: Jan. 19, 2008

I made this for guests and it got rave reviews! I didn't change a thing, and I would definitely make this again.

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RachtheBach

	Cooking Level: Intermediate Home Town: Jasper, Missouri, USA Living In: New Lenox, Illinois, USA
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Reviewed: Dec. 20, 2007

Yumm-O! I added a bit more garlic and spicach, just to stretch the filling. It froze beautifully and tasted wonderful!

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AmandaD

	Cooking Level: Intermediate Home Town: Chicago, Illinois, USA Living In: Cocoa Beach, Florida, USA
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Reviewed: Dec. 8, 2007

Really easy and very tasty. A safe dish to make for people who really don't like ricotta cheese as the spinach seems to be the dominant flavor of the filling. I agree with previous posts that you get lots of flavor from the sauce so pick one you like.

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Matt


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Reviewed: Nov. 26, 2007

This was so easy and delicious. I might use it for Christmas! Thanks!

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niki

	Cooking Level: Expert
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Reviewed: Mar. 27, 2007

This is great to put together on Sunday night, and then bake on Monday when you get home from work. The only thing I "changed" was adding a couple ounces of ground beef/turkey to the jar of spaghetti sauce on top for additional texture. You do get a lot of flavor from the sauce, so be sure to use one you like; I blended a cheap jar with a favored jar, and in retrospect regret not adding just a splash of wine as well to give it that extra-polished edge.

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The Book Pixie


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Reviewed: Jan. 7, 2007

Awesome recipe! So easy and convenient.

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colesmom714


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Reviewed: Nov. 6, 2006

I made this recipe for Sunday dinner and it was a hit. I was a bit nervous, making it the night before that the shells wouldn't be soft enough but they turned out very well cooked. I added some meat to the recipe by browning some ground pork and then adding it into the spaghetti sauce. My family really liked the meal and I loved that I could make it ahead. I should note that I cooked it a little differently. Instead of 45 minutes I set the oven at 250 and it cooked while we were away at church, about 3 hours. I covered it with foil while it cooked and it was very hot and bubbly when we took it out. I will definately make this again.

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8 users found this review helpful

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tommymommy


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