The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 8, 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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: May 26, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: May 26, 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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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: May 19, 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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Cooking Level: Expert

Home Town: Bishop, California, USA
Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: May 4, 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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Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA
Living In: Linden, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 7, 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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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 12, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 9, 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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Cooking Level: Intermediate

Home Town: Cleveland, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
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Reviewed: Mar. 9, 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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Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
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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Cooking Level: Intermediate

Living In: West Palm Beach, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 20, 2009
This was good, but just as easy to make lasagna and not deal with the tubes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
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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Home Town: Union Grove, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 12, 2008
Kids even loved it!
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Home Town: Fort Bragg, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 5, 2008
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
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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Cooking Level: Intermediate

Home Town: Winthrop, Massachusetts, USA
Living In: Lunenburg, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
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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Cooking Level: Intermediate

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