Recipe by ATBOWLING
"This is a great Italian recipe for anyone who doesn't like ricotta cheese! I have requests for this recipe time and time again!"
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1 (8 ounce) package
cream cheese, softened
mozzarella cheese, shredded
1 (16 ounce) jar
This recipe was pretty good- considering how simple it was. I did however, make a few changes. I only had lean ground beef on hand, so I just seasoned it. Also, I added a little bit of the spaghetti sauce to the filling to make it easier to stuff the pasta. Also, A spoon nor my fingers were working for me so I put the filling in a ziplock baggie, then cut about a half inch off of the corner. I then, basically, used it as a pastry bag to stuff the noodles. worked wonderfully:)
This recipe just didn't have enough flavor for me. It was a little too overpowered by the cream cheese. I think the next time that I make this, I will decrease the cream cheese (maybe even try an herb cream cheese) to 5-6oz and add more shredded mozzarella. I will also add some fresh herbs such as parsley, oregano and perhaps a little basil.
WOW! I was SOOO impresseed with the easiness and wonderful taste of this. The comments and reviews helped out a lot to make it great. I bought regular cream cheese and spiced it heavily with basil, oragano, pesto, and 2 cloves of garlic. For those heay spice lovers, I judged whether it was enough by the smell. If it still smelled heavily of cream cheese, I added extra herbs. I also used a few pinches of thyme and one dash of cumin.
I also added a blend of italian cheeses instead of just mozzerella, and used more than the reciepe called for in the mixture. I saved just enough to sprinkle on the top of the dish.
I also had enough to make 14 shells moderatly stuffed.
This made awesome left overs too! Next time I might try lean beef (the sausage ratio to cheese mixture was a bit high), and reduced fat cream cheese as I don't want the flavor or the fat of it, but I do want the richness.
Thanks for sharing!
Very good, simple recipe. I double it and serve with hot fresh bread. It's even better the next day!
Wow, these are amazing! I added extra spices because I love flavor, and it made it fantastic! I have also put the filling into jumbo shell pasta, which was easier than filling the manicotti, I thought. To fill, I used a ziploc sandwich bag, filled it with the meat, and then clipped off a corner, like a makeshift frosting bag. Filling and clean up was so much easier.
This was very GOOD, with a few add in's. I used Italian sausage to give some spice. i also added onion and fresh mushroom to the meat. After added the cream cheese, I put in garlic powder, organo, basil, and pepper. The add in's gave lot's of flavor! Will cook again.
This is the best recipe! I did add a few things though, I only used about 3/4 of an 8 ounce package of cream cheese and added more mozzerella and also a container of ricotta. I also added about 1/4 tsp of italian seasoning. It was very very good!!!
This recipe was fabulous. I did make a little change. I used ground beef as well as ground italian sausage. These two were a good flavor. I had never made manicotti before and was a little leary. It was great. Using the cream cheese gave it a smoother flavor then ricotta would have. Also, the cream cheese made it easier to stuff the pasta. I did use more cheese on the top. This was a true keeper recipe. Thanks.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 443
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