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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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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Betty Stephens

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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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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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