Reviewed: Mar. 4, 2009

The directions say nothing about adding salt to the dish other than salting the pasta water, which other recipes for pasta call for. So, I think the criticism of too much salt is not warranted. This was very good but time consuming. The two sauces make it very rich so I would make this only for a party.

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CALIFORNIADREAMIN

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Reviewed: Mar. 4, 2009

So very worth the effort. This recipe is fabulous. There was enough filling left over to stuff some shells I had in the cupboard and freeze for another meal. Thanks for sharing this one!

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SARAHW8665

Cooking Level: Expert

Home Town: Florence, Kentucky, USA

Living In: Miami, Florida, USA

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Reviewed: Mar. 1, 2009

I made this for my husband's birthday and he loved it. It definitely is time consuming and a mess but it made for a special meal. Using shells may make your life easier.

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SHERA1088

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Feb. 28, 2009

Love, love, love this recipe!!! Have made several times - make as written - whtie sauce is amazing!

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kelly

Cooking Level: Intermediate

Living In: Wichita Falls, Texas, USA

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Reviewed: Feb. 21, 2009

The flavor was excellent. It was much too dry though. Definitely needs more sauce. Will make again but using more sauce.

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Vickie Chu

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Reviewed: Feb. 19, 2009

Good recipe. It can be touchy however, and if ingredients aren't watched closely it can become too cheesy. But good and worth making, a keeper.

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Kelly

Cooking Level: Expert

Home Town: East Tawas, Michigan, USA

Living In: Cadillac, Michigan, USA

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Reviewed: Feb. 13, 2009

We loved this recipe!

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CKSONG

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2009

Very good. I doubled the recipe and put sausage/turkey in half the filling and spinach in the other half to accomodate guests preferences. Used a bit of salt, but not a tablespoon and added italian seasoning. If I make it again, I'll try pasta shells as the manicotti were a little difficult to stuff.

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ceilli

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Reviewed: Feb. 10, 2009

FAMILY LOVED THIS RECIPE WITH RED SAUCE

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JANKONAS

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Reviewed: Feb. 1, 2009

I followed the recipe as is, and it was still very delicious!!!

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MEEMERS333

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Reviewed: Jan. 30, 2009

Excellent recipe. My entire family loved it and my son, the pickiest eater, asks for seconds!

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lolab

Cooking Level: Expert

Living In: Monroe, Wisconsin, USA

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Reviewed: Jan. 26, 2009

Very good manicotti. Next time, I'll have to use 1/2 lb ground beef and 1/2 lb Italian sausage. Also, my manicotti definitely needed more red sauce. I used 3 cups of homemade spaghetti sauce and I think I will use an extra cup to pour on top of the manicotti right before serving.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jan. 25, 2009

This was far the best i ever had. Even my honey loved it. This i will make again.

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michelle

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Jan. 25, 2009

My husband is in love with the Romana sauce and wants it on everything! Thanks

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melanie

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Reviewed: Jan. 25, 2009

Complaints of saltiness? No kidding, drop the 1 tablespoon of salt altogether,and you probably only need 1 tsp. of chicken bouillon per cup of liquid for the white sauce. 2000 mg of sodium per serving is ridiculous. Otherwise, this sounds good.

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gabby

Cooking Level: Intermediate

Home Town: Sheboygan Falls, Wisconsin, USA

Living In: San Angelo, Texas, USA

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Reviewed: Jan. 23, 2009

This dish is really amazing! I used ground turkey instead of the beef. I also did not have any chicken bouillon granules so I used 1 cup of chicken broth instead. I ate so much my stomach hurts! Filling the shells proved to be difficult, but well worth the time. This was a huge hit!

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ukmozgirl

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Reviewed: Jan. 23, 2009

I LOVED IT. This was the first time I've made stuffed manicotti and I'm glad that I chose this recipe. It had the spinach and cheese which I like and the meat that my husband and sons like. I had some stuffing mixture and pasta shells left over so I stuffed them and put them in the freezer. I added some mozzarella cheese that I had from a dinner event that I had some time ago and this was the topping on the cake. Even my chef brother inlaw loved this recipe. Thanks for the recipe and I WILL be making this again.

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SMOKYFEET

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Austell, Georgia, USA

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Reviewed: Jan. 19, 2009

thats good stuff to eat!!

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DonJen

Cooking Level: Expert

Home Town: Plainview, Texas, USA

Living In: Sarasota, Florida, USA

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Reviewed: Jan. 19, 2009

I followed the recipe exactly and thought it was pretty easy. I did end up with a lot of extra "filling" somehow. I just put it in the baking dish all around the filled noodles. I think if I make it again, I will add more seasoning of some kind, definitely more garlic, not sure what else. I felt it was a tad on the bland side.

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