Reviewed: Oct. 23, 2009

this was amazing, I also used ricotta instead of cottage cheese. I also found that just soaking the noodles in boiling water for 15 minutes and then running them under cold water made it easier for stuffing them. My whole family loved them, and there wasnt even any leftovers!!!

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Marina

Cooking Level: Beginning

Home Town: Barrie, Ontario, Canada

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Reviewed: Oct. 17, 2009

pretty good manicotti. I did make a few changes: used ricotta cheese instead of cottage cheese and 1/2 cup more. I also added a few 1/2 tsp of some different seasonings. The reason I took off a star is because I did make changes. In addition I would also leave the mozzarella off of the top until about 5-10 mins before it is done. This way the cheese will be melted but not burned.

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incredibly incompetent

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Reviewed: Oct. 5, 2009

The taste was good, granted, but I followed the recipe exactly, and both my husband and I found the filling to be a bit dry. I'm sure some of that was my poor stuffing skills, but there was an element of moisture lacking - I will add extra cottage cheese for that next time.

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Beth

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Sep. 19, 2009

Trying to stuff this manicotti always is my downfall. It tastes great even though the noodles are often torn for me. I love this recipe! I add Alpine Touch (only from Montana) and a bit of garlic. I also add a bit more spaghetti sauce. Thanks for a wonderful recipe!

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Alexis

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Reviewed: Aug. 2, 2009

Excellent, added spinach, peppers, onions and garlic. It turned out great.

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Krystina

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Reviewed: Jun. 5, 2009

I made this exactly as indicated and found the dish a little bland - too much meat and not enough flavor. I like the idea of using sausage and/or spinach. I'll probably use ricotta instead of cottage cheese. The suggestion to boil the shells for half the time worked great. They were easy to fill and finished cooking in the oven. I'll definitely be tweating this one a little bit.

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Michele

Cooking Level: Intermediate

Home Town: Mechanicsburg, Pennsylvania, USA

Living In: Harrisburg, Pennsylvania, USA

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Reviewed: Jun. 4, 2009

This really is wonderful! Followed jonkim92 suggestions and no one knew the ricottta was in it. Will make again.

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Vicki

Cooking Level: Expert

Home Town: Fayetteville, North Carolina, USA

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Reviewed: May 27, 2009

This is a fantastic recipe! I made only a couple of changes...substituted ricotta for the cottage cheese and mixed just a little bit of the spaghetti sauce in with the filling mixture. Don't worry if someone doesn't like ricotta or cottage cheese...blended in, it only adds flavor. My husband, that doesn't like ricotta or cottage cheese, didn't even notice that it was in there. I see that many reviewers are commenting on the difficulty of stuffing the manicotti. My grandmother always said that the best kitchen tool is your hands. I found this to be especially true with this recipe. Just hold the noodle in one hand and plug the end with your fingers and stuff it with the other - not rocket science! You can get them really full this way too. Make a full dish of this one - don't half the recipe because the leftovers are awesome!!!

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jonkim92

Living In: Knoxville, Tennessee, USA

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Reviewed: Feb. 3, 2009

Made with one change - used mild italian sausage instead of ground beef... Excellent!!!! My guests had 3rds! Will without a doubt be making again. Great meal to serve when you're having company since you can make all of it ahead of time, clean up before they arrive and just put in the oven an hour before serving.

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cookinRN

Cooking Level: Intermediate

Home Town: Ravensdale, Washington, USA

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Reviewed: Dec. 2, 2008

Followed recipe, just doubled. I did add onion per other recommendation, but still found it quite bland. was very surprised especially with all that cheese. will try again as good meal for a group and have to feed 7 kids.

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dana

Cooking Level: Intermediate

Home Town: St. Catharines, Ontario, Canada

Living In: Barrie, Ontario, Canada

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Reviewed: Nov. 21, 2008

good recipe subed ricotta cheese for cottage cheese

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Nov. 4, 2008

The recipe looked really good, but didn't do well with my taste buds. The kids loved it, so I gave it 4 stars.

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Shannon J.

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Greenbrier, Tennessee, USA

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Reviewed: Aug. 16, 2008

As writen, I have to give this a 4....maybe even a 3.5. I was specifically looking for a manicotti recipe that used cottage cheese since I'm not fond of ricotta. This was good base, but to really get that exceptional taste I'm looking for I will be doing a lot of tweaking. Right off the cuff, I added onion, garlic, and basil. These ingredients seemed to really be missing. Next time, I also plan to cut the beef in half. The biggest problem I had with the recipe is that it was too beefy. A little beef adds interest, a whole pound overwhelmed the flavor so that I could scarcely taste anything else. I also plan to add spinach and mushrooms just for fun. I think I can turn this into a 5 star recipe after a couple more tries.

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Christine

Cooking Level: Intermediate

Living In: Olathe, Kansas, USA

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Reviewed: Aug. 12, 2008

Easy to do with great results. You can adapt it to fit what you have in the cupboard/freezer. I sauted onion and garlic and used italian sausage. I did have to add more sauce.

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Judy N.

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jul. 26, 2008

I made this thinking it would be more a more substantial meal, but after making it, I decided the amount of meat suggested overpowered everything else. I would cut down on the amount of meat and make it more of a cheese centered dish.

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SetTheRays

Cooking Level: Intermediate

Living In: Chattanooga, Tennessee, USA

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Reviewed: Jul. 6, 2008

This is a similar version that I grew up with - the cottage cheese is much lighter than Ricotta. I used 1/2 lb of ground turkey and 1/2 lb pork sausage. I cooked the meat with garlic, shallots and onion. I make a homemade tomato sauce and a Bechemal (5 TBL butter, 4 TBL all-purpose flour, 4 C milk, 2 tsp salt, 1/2 tsp nutmeg) to go on top in order to enhance the dish. Fresh parsley is a must. The flavors are incredible.

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TR21

Cooking Level: Expert

Home Town: Coral Springs, Florida, USA

Living In: Sacramento, California, USA

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Reviewed: Jun. 11, 2008

This is a great recipe. I did substitute the ground beef with ground turkey and seasoned it with italian seaoning, 3 cloves chopped garlic, and lawrys seasoned salt. Turned out very good. My mother in law even liked it! thanks! Will make again

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bibs

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Chula Vista, California, USA

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Reviewed: Apr. 26, 2008

THE KEY TO EASY MANICOTTI IS TO JUST BOIL THE PASTA TO HALF THE RECCOMENDED TIME ON THE PACKAGE- THEN PLACE COLD WATER OVER MANICOTTI. WHEN COOLED, REMOVE FROM WATER AND STUFF WITH PASTRY BAG OR ZIP-LOCK BAG (WITH CORNER CUT).

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