Reviewed: Nov. 23, 2007

Excellent recipe. My dinner guests loved it. I used turkey sausage in the recipe rather than beef. Not one serving of manicotti was left. Thanks for the great recipe - the extra work was worth it.

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Nicole Janel

Cooking Level: Intermediate

Living In: Lawrence, Kansas, USA

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Reviewed: Nov. 11, 2007

I don't like meat in my manicotti

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Kirstin

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Morrow, Ohio, USA

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Reviewed: Nov. 9, 2007

easy enough to put together if you have the time and the presentation was fabulous.

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SWEETNOTHINGS

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Nov. 6, 2007

I followed the recipe exactly but should have gone with the suggestions that others posted. As is, the recipe seriously lacks flavor...big time. For the amount of work put into making this, the flavor is just flat and bland. It's a good concept, but isn't anything to write home about. Next time I will add a lot more spices and garlic.

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MommyInBliss

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Living In: Thornton, Colorado, USA

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Reviewed: Nov. 2, 2007

i stuck pretty close to the script except that i used 1/2 italian sausage and 1/2 ground round. also added basil, oregano, and italian spices (i know, that's kind of redudant), but the basil and oregano were home grown. a lot of worth but absolutely worth every minute. just one superb recipe.

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d newman

Cooking Level: Intermediate

Home Town: Sioux City, Iowa, USA

Living In: Holiday Island, Arkansas, USA

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Reviewed: Oct. 26, 2007

WELL!!! As far as recipes go that have not been altered, I would give this a 3 star, but even tweaking with the suggestions from others, it still lacked flavor. I added all suggested things like italian seasoning, extra cheese like mozza and parm, italian sausage, etc. and STILL!!! Hubby did not like at all, but I still did. The next day, I added some more parmesan and a mozza and cheddar blend on top, and reheated in the microwave, and it was AWESOME!!!! Hence the 4 stars. Will definitely make again, with additions, and let sit for a while to let flavors marry together!! Thanks for the recipe!!

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MrsRPM

Cooking Level: Expert

Living In: Duncan, British Columbia, Canada

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Reviewed: Oct. 26, 2007

This was awesome!!! I made a few changes by omitting the beef, I just wanted a cheese filling. I added 3 cups of mozzarella, 1/2 cup parmesan, 1 Tbs basil and italian seasonings to the spinach and ricotta cheese. I also used a whole 26 oz jar of traditional sauce and added even more spices, I felt like 3 cups wasn't enough. I really liked the white sauce it went together really well!! I also don't like to bake it uncovered at all, I feel like that dries it out a bit.

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Kiley Heidtbrink

Cooking Level: Intermediate

Home Town: York, Nebraska, USA

Living In: Gresham, Nebraska, USA

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Reviewed: Oct. 25, 2007

This was very good, i browned the beef with garlic, onion, s&p, and I added the spinach, added a pinch of crushed red peppers. For the "bishamel" I didnt add the chicken bouillon, just thought that was wierd, so i seasoned with salt, pepper, and a pinch of nutmeg. put all ingredients in a ziploc bag, and piped into the shells. Must admit, was quite a messy challenge, since the noodles like to crack. But once baked and eaten, it was well worth the effort!!!!

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wifeyluvs2cook

Cooking Level: Expert

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Reviewed: Oct. 24, 2007

Oh! This came out so good with italian sausage! I think it's a must with italian sausage, don't make this with ground beef. Even with italian sausage, I still added plenty seasoning, mozzarella cheese. Stuffing the manicotti was not as hard as I thought, no problem there! Good entertaining food especially for those guests that are not very experimental. It looks impressive, tast good and not too much work. A note, leftover is not so good.

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Em

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Oct. 22, 2007

The recipe is only okay as is - could use the additions that people suggested, such as the extra italian seasonings, cheeses, etc. This recipe is repeatable, but only with the additional ingredients.

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KTTYKAT16

Cooking Level: Expert

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Reviewed: Oct. 17, 2007

This dish got an enthusiastic "REPEAT!!" from my family... even my dad who is a sworn pasta-boycotter!! I followed the suggestion to use Italian sausage and loved the results!

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Monnie

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2007

very good but takes forever to make.

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oostue

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Reviewed: Oct. 16, 2007

So yummy and worth ur time. I used half beef and half italian mild sausage, but next time I will use spicy sausage and add spices to give it more flavor. This time we fixed it with hot sauce and it was still delicious. I will also double the white sauce (used evaporated milk instead of half and half) and add more spagheti sauce, we like a lot of sauce. Everybd needs to try this rec, it's awesome.

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Zuzana

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Oct. 14, 2007

Delicious! Time consuming, but well worth it! I used the spice minced onion and minced garlic in place of real onion and a garlic clove.

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Jenni

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2007

It was good, but lacked flavour. I will try this again, but will add 1 tsp. each of basil, parsley, oregano, thyme and marjaram to the filling. I will also cut back on the cheese and up the beef to 1.5 lbs.

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Karen

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2007

LOVED IT!!! I was frightened at first by the lengthy list of ingredients but decided to go ahead with it. BOY WAS I GLAD!! It tasted wonderful and I will be sure to make it again and again! Thanks for sharing it :)

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mcaulder

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Reviewed: Sep. 6, 2007

Wow! This is one of the best pasta dishes I've ever made. FANTANSTIC! I used slightly over 1 Lb lean ground beef and did not use italian sausage as many others suggested. I did add a little italian spice to the beef while cooking it and did not use the full amount of salt. I only needed about 3/4 jar of tomato sauce..too much would overpower the cream sauce. I used about half the amount of spinach. I also added some mozza cheese into the meat mixture and sprinkled some on top as well. This was amazing! Next time I would use less chicken bouillon in the cream sauce or a different alfredo/cream sauce recipe altogether. While this sauce went nicley with this dish it would not stand alone as a good cream sauce. I would also put a little more effort into the tomato sauce. It was alot of work to put this dish together and I felt I was cheating using a jar of store bought red sauce. A homemade tomato sauce with zucchini and a tried and true alfredo sauce would make this dish truly SUBLIME. Lots of cleanup and lots of dishes while preparing, next time I'll prepare this dish well ahead of time and bake it just before serving.

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janesfilms

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

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Reviewed: Sep. 4, 2007

I have made this three times, and it has always been a hit! This is one of husband's favorites and I actually put this in my personal cookbook that is reserved for the BEST. Thank you for sharing this!!!

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Brandee

Cooking Level: Expert

Home Town: Bath Springs, Tennessee, USA

Living In: Jackson, Tennessee, USA

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Reviewed: Aug. 19, 2007

I loved, loved, loved this recipe. It was a hit with the whole family and now they want me to make it every Christmas as well! I used Bob Evans Italian sausage with the beef and added pesto to the filling. I also made my own crepes. I made homemade alfredo sauce with cream, butter, parm and a dash of nutmeg. This is a keeper!

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JKASICK

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Aug. 11, 2007

My Italian husband was watching with a skeptical eye, telling me "That is NOT the way Mom makes Manicotti". He took a bite, took another, and said "Wow! This is even better than Mom's Manicotti!" Excellent recipe. I followed it to the T.

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