Reviewed: Jun. 27, 2007

Yummy- will make again.

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Rachel C

Living In: Lexington, Kentucky, USA

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Reviewed: Jun. 22, 2007

I've been looking for a good manicotti and spinach recipe, and I've found it! Only thing was I ended up with about twice as much filling than I needed. So I had to spread the rest on top- turned out more like a casserole!

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lori f

Cooking Level: Expert

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Reviewed: Jun. 7, 2007

This recipe was fantastic. I've made it twice so far. I made it recently for our wedding anniversary and my husband raved about it. He said it was much better then going out to dinner and we had lots of leftovers. The filling ended up making about 21 manicotti. I used 1/2 Italian sausage and 1/2 ground beef as others suggested. It came out great. Will definitely make again.

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Melissa

Cooking Level: Intermediate

Home Town: Princeton, New Jersey, USA

Living In: Garner, North Carolina, USA

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Reviewed: May 23, 2007

I thought it was terrible. It took me an hour to prepare it and just wasn't good. Most of the time I try to make it again, but due to the cost of the ingredients and the time it took to make this one is not getting a second chance.

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JENROBBINS

Cooking Level: Expert

Home Town: Birmingham, Alabama, USA

Living In: Alabaster, Alabama, USA

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Reviewed: May 21, 2007

I made this recipe exactly as printed. My husband said this was a manicotti you didn't just munch down, but savored every bite. My guests must have thanked me a 100 times for the great dinner. I will definitely be keeping this one.

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CarolAnn

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Reviewed: May 5, 2007

This is a very tasty recipe. Be warned, it is time-consuming, but worth the wait. The flavors of the combined marinara and alfredo sauces is absolutely the best part! I'm contemplating subbing half the ricotta for mozzerella, as I'm not a huge fan of ricotta. Thanks so much for the delicious recipe!

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Shirelle

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: May 3, 2007

I made this without meat and it turned out very good.

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jkincolorado

Cooking Level: Expert

Home Town: Canon City, Colorado, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Apr. 30, 2007

This took a lot of time, but well worth it. I had to make some changes because I didn't have 1/2 & 1/2. Instead, I used cottage cheese and a dash of skim milk. I also added mozzarella cheese. I WILL make this again! Thanks!

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ELI3LEG

Cooking Level: Expert

Home Town: Peachtree City, Georgia, USA

Living In: Corvallis, Oregon, USA

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Reviewed: Apr. 25, 2007

Fantastic recipe! Warning: this dish takes lots of time to prepare. I used mild Italian sausage instead of ground beef and added Italian seasonings...very tasty.

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Weestra

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Reviewed: Apr. 14, 2007

pretty good...owuld use more garlic and sausage next time for more flavor

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bakergirl

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2007

This was restaurant quality and pretty easy to make. I used a pastry bag fitted with the large Wilton coupler to fill the manicotti. It made it go a lot quicker. I refrigerated overnight and baked the next day. Also, I did not make the white sauce (to cut calories) and just poured the jarred red sauce over the top. Delicious!

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Emily

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: New Bloomfield, Missouri, USA

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Reviewed: Mar. 25, 2007

This was EXCELLENT !!! I only made one change; I used mild italian sausage instead of hamburger !!1 My husband who NEVER eats left overs, wanted some the next day...!!! So GOOD !!! Thanks for the recipe !!!!

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Pilvi

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Reviewed: Mar. 25, 2007

lot of work but very good! i used half sausage half beef too. husband loved it!

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Lisa Strange

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Mar. 23, 2007

This was really good. I used cottage cheese instead of ricotta, next time I will try it with ricotta but it was very good with the cottage cheese.

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dpep

Cooking Level: Intermediate

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Reviewed: Mar. 20, 2007

This came out great! We loved it. I did not use sooo much spinach - enough to add to ground beef without overwhelming.

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TINKNH

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Reviewed: Mar. 10, 2007

I really enjoyed this recipe, and it was a nice, unique presentation for guests. I did add some chunky portabello mushrooms to the tomato sauce for added flavor as well as a little cheese to the white sauce for texture and flavor.

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L. Bredin

Cooking Level: Intermediate

Home Town: Lowell, Michigan, USA

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Reviewed: Feb. 19, 2007

Very good. Added a few shakes of red pepper for a bit of zip.

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Sherry S.

Cooking Level: Expert

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Reviewed: Feb. 18, 2007

This was delicious! I made it for a dinner party and my friends raved about it. It's very filling. I ended up stuffing the manicotti shells and still have enough to stuff another box of shells. I didn't have any boullion granules so I did without. I will go out, buy more shells and some boullion and finish up another batch tomorrow.

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adventureseeker

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2007

I made a lowfat version of this dish with part-skim mozzarella, part-skim ricotta, and even some lowfat cream cheese - probably a little more than 2 cups cheese total. I also used extra lean ground beef and just pasta sauce, instead of making the white sauce. It was absolutely delicious! The only trouble I had was with the manicotti splitting, but I may have not been careful enough!

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