Reviewed: Jun. 17, 2009

This is Soooooooooooo good! I've made it quite a few times and every time I do, people want the recipe. My family loves it

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Misty V.

Cooking Level: Expert

Home Town: Wooster, Ohio, USA

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Reviewed: Apr. 19, 2009

Wasn't as good when it was rewarmed but the first time around it was awesome!!

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kvinqui

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Reviewed: Mar. 2, 2009

I followed the recipe, with the exception of the canned mushrooms. I used fresh button mushrooms, sliced and sauteed them in butter. The flavors were great. Next time, I think I will omit the sausage and add more mushrooms, seeing as that's what I loved most about it.

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Rebecca

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Feb. 9, 2009

My husband and I loved this dish! I was excited to come across something to use up some manicotti noodles that didn't have a tomato sauce for once. This is a definite keeper! The only change I made was that I used a container of fresh mushrooms instead of canned. I divided them up so that 3/4 went into the filling, and 1/4 was left over for the sauce. I cut the 1/4 of mushrooms that went into the sauce into a lot smaller of pieces than the others, and it was perfect! Thanks for sharing!

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ELK92

Cooking Level: Intermediate

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Reviewed: Jul. 17, 2007

This was delicious! The only adjustment I made was substituting fresh mushrooms for the canned. We are big mushroom fans, so I sliced 12 oz. of fresh mushrooms, sauteed half of them in butter until soft, then set aside. I used these for the sauce. I then added the other half with the onions. For those who are not as crazy about mushrooms as we are, I'm sure the canned mushrooms called for in the recipe will suffice. Thanks for sharing, this recipe is definitely a keeper!

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Sarah Pietrantozzi

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Reviewed: Jul. 9, 2007

This was pretty good, but I did make a couple of changes. First I stuffed the shells uncooked, then I made my own cheese sauce (Stir 1/2 cup flour into 1/2 cup melted butter/margarine, whisk in 3 cups beef broth and bring to a boil. Lower the heat and then add 2 cups shredded cheddar and stir until melted). I coated the bottom of the dish with about 1/2 cup of sauce, put in the manicotti and poured the rest over then covered with foil and baked for 1 hour. Came out great!

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djl3553

Cooking Level: Expert

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Reviewed: May 17, 2007

This was delicious! I have never made manicotti, and the recipe was some work, but it was well worth it. My husband, whose an excellent Italian cook, loved it! GREAT recipe!

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