Reviewed: Apr. 28, 2012

exactly the same as my mom and grama make, both from Sicily! we have NEVER used tubes for manicotti; these are authentic!

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Reviewer:

GREENBEENS

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Reviewed: Mar. 4, 2012

Used an electric griddle. These were awesome!! This recipe made 15 for me.

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Reviewer:

TheChaoticChef

Cooking Level: Expert

Home Town: Penfield, New York, USA

Living In: Walworth, New York, USA

Reviewed: Jan. 24, 2012

Very good. I use these noodles when I make Manicotti Alla Romana from this site. When making these, I found it easiest to use a griddle instead of a skillet. Much easier to flip. Also, when you pour the batter onto the griddle, use the back of the spoon to spread it around and make it as thin as possible, otherwise it can end up too thick and bready/doughy. Thinner is definitely better! Give them a try!

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Reviewer:

Matthew's Wife

Cooking Level: Intermediate

Home Town: Ronan, Montana, USA

Living In: Billings, Montana, USA

Reviewed: Dec. 20, 2011

I've used this recipe for many years. I mix all the ingredients in the blender and then let it sit for about 30 minutes before I use it. Perfect filled with a mixture of ricotta, Parmesan, eggs, and parsley and baked with sauce.

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5 users found this review helpful

Reviewer:

tsd1355

Reviewed: Nov. 14, 2011

I made these shells this weekend to use with my manicotti recipe and the family loved them. My daughter asked for the recipe so she can try them also

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3 users found this review helpful

Reviewer:

Nanajoan4

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Harrisburg, Pennsylvania, USA

Reviewed: Oct. 9, 2011

It took a couple of tries to figure out (likely since I'd started at 11pm and had had two glasses of wine), but once I did these shells were amazingly easy. I wasn't sure if they would have the same texture and flavor of regular pasta and was pleasantly surprised to find that they didn't. These shells are BETTER than regular pasta: more delicate and excellent flavor. Next time (and there will DEFINITELY be a next time!) I'm going to add finely chopped fresh herbs to the shell batter and likely go with a gentler sauce -- I whipped up my own red sauce to cover these once they were filled, and while that was delicious with the three-cheese and meat filling, I'm anxious to experiment! So fun, so delicious. My mother passed her "cook crown" to me upon eating these. Thank you DianeW!!!

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Reviewer:

samelysame

Cooking Level: Intermediate

Home Town: Fargo, North Dakota, USA

Living In: Menomonee Falls, Wisconsin, USA

Reviewed: Aug. 6, 2011

Awesome replacement to store bought shells

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6 users found this review helpful

Reviewer:

HansonMansion

Reviewed: Jul. 11, 2011

Thank you for posting this recipes. I used the "shells" to make the Manicotti Alla Romana (also on this site) for a dinner party and it made the dish beyond 10 stars. I had made that recipe once before using store bought shells and it was 5 stars (because the filling and sauce combination is so good) but these pancake-like shells put it over the top. Thank you, thank you, thank you.

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Reviewer:

mdhh

Reviewed: May 12, 2011

Really simple to make and very tasty. From another reviewer I used the 1/4 cup in a 6" non-stick and it was perfect with just a light spray of oil. Makes enough for two full 9x13 pans.

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Reviewer:

PERSEPHONE

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Sherwood Park, Alberta, Canada

Reviewed: Apr. 8, 2011

This recipe is MOST DEFINATELY Manicotti shells. As a 2nd generation Italian with relatives from Sicily, Naples and Calabrese, believe me these are it. I use club soda instead of water though, but either way wonderful!!!

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9 users found this review helpful