This manicotti recipe is fantastic! I made it for the first time today for company - and everyone loved it. I followed others' suggestions to use mild Italian sausage instead of beef, and I used just one chicken bouillon cube. I didn't have any half and half on hand, so I used 2% milk instead. The white sauce turned out perfect, so I will definitely use milk in the future to cut out unnecessary calories. There is no need to cook the shells - I filled uncooked manicotti shells and then cooked the dish for 40 minutes at 375 F. We'll definitely be making this again!
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