Reviewed: Dec. 30, 2011

Made this for Christmas Eve dinner and it turned out great. The only change made was that I used dried onion flakes since I forgot to pick up an onion. I made it the night before to let the flavors blend and cooked the manicotti & shells 1/2 way before stuffing them. Everyone liked it.

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Reviewer:

Nancy from WA

Cooking Level: Intermediate

Reviewed: Dec. 29, 2011

So I changed this up a little...I boiled the noodles for a few minutes before cooking and didn't put the water in the bottom to cook. I also used alfredo sauce instead of red sauce. The filling was really good but I think it had too much spinach....next time I will use a bit less.

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Reviewer:

Slytle90

Living In: Elk Grove, California, USA

Reviewed: Nov. 22, 2011

This turned out fantastic! I experimented a bit by adding finely chopped bacon to the spinach/ricotta mixture, and by sprinkling the top with italian seasoning prior to popping it in the oven. Delicious! Will definitely use it again.

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Reviewer:

cosmoholic

Reviewed: Nov. 13, 2011

This was very good and pretty easy. I added crab to the ricotta mixture because I had some to use up. I would make this again.

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3 users found this review helpful

Reviewer:

Karen

Cooking Level: Intermediate

Home Town: Milton, Florida, USA

Living In: Black Mountain, North Carolina, USA

Reviewed: May 15, 2011

It's good. Way too much sauce though. You could get by with 1.5-2 jars max. It was also missing something that I could not quite put my finger on. I used fresh spinach and had a bit left over after I cooked it down for use. The left over made for a good spinach omelette.

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Reviewer:

TIVOMANIAC

Cooking Level: Expert

Home Town: Anchorage, Alaska, USA

Living In: Phoenix, Arizona, USA

Reviewed: May 5, 2011

This was a fast and fun recipe that my boyfriend and I fixed together and it was so so so good.

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2 users found this review helpful

Reviewer:

tabithabea77

Cooking Level: Expert

Home Town: Pendleton, Oregon, USA

Living In: Beaverton, Oregon, USA

Reviewed: Apr. 14, 2011

very good ! pretty easy to make as well minus stuffing the manicotti. using a knife does make it easier,other than that its super easy ! i made this because i was craving lasagna and this is less expensive to make =)

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Reviewer:

bettyx3boop

Cooking Level: Intermediate

Reviewed: Mar. 31, 2011

yummmm!!!!! Thanks for this recipe! I did add fresh mushrooms as well, and I actually added ground beef. My hubby is a meat eater! I browned the ground beef and put it in with the sauce. Everyone loved it!

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12 users found this review helpful

Reviewer:

angel

Cooking Level: Beginning

Home Town: Naples, Florida, USA

Reviewed: Mar. 28, 2011

This tastes like a manicotti version of the "veggie lasagna florentine" recipe on this site. Both are excellent vegetarian dishes. I made a couple of changes: to the ricotta mixture I sauteed the onion, garlic and also added 5 thinly sliced crimini mushrooms. I also added some fresh basil. I made the sauce using a can of tomatoes and a jar of strained tomatoes. I added garlic, italian seasoning, parsley, basil, oregano, salt and pepper and 1/4 cup of water. The sauce was quite watery, but it was perfect for the no-cook shells. When it came out of the oven, the sauce was thick and the tubes were perfectly cooked. I'll definitely make this again! Thanks

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11 users found this review helpful