This is by far one of the best manicotti recipes I have tried in a long time. I doubled the amount of onion and put the basil and parmesan inside the filling and added 1 T. of fresh parsley to the filling also. I used half a pound of ground beef and half a pound of Italian sausage, which worked out very well. I did add some fresh ground pepper to the white sauce and used fat free half and half and it turned out wonderful. I topped it with about 1/4 cup of shredded mozzarella before baking it in the oven. I served this with brushetta and it made a great meal. I, too, ended up with quite a bit of filling left and also about a cup of spaghetti sauce left over since I bought an extra large jar. I just combined the filling and spaghetti sauce and froze it and I'll use it at a later date with pasta and top with parmesan and mozzarella. Great recipe but be prepared, it does take quite a bit of time.
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