Reviewed: May 9, 2012

Recipe was easy and good!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

moorewood

Reviewed: May 7, 2012

I thought this was pretty good but I prefer the "three cheese manicotti" recipe better.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sarah_MT

Reviewed: May 3, 2012

I also used fresh baby spinach and garlic, although no fresh herbs. As someone else suggested, I sauteed the onion, garlic, and spinach in olive oil before combining them with the cheese. My preference is to use jumbo shells, just because they are easier to stuff and serve. I bought a 10 oz. box and had plenty left over. I partially cooked the pasta beforehand, so I omitted the water, and I was able to take the manicotti out of the oven 5-10 minutes early.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ruru107

Reviewed: Apr. 21, 2012

These were a bit on the bland side

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BRTW

Cooking Level: Intermediate

Reviewed: Apr. 18, 2012

I used tofu instead of ricotta and added mushrooms. I sautéed the mushrooms and onions before stuffing. It came out really tasty!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

AlmostVegetarian

Reviewed: Apr. 11, 2012

Very delicious! I went ahead and added 1/2 tsp red pepper flakes, and about 2 tsp of italian seasoning. I replaced parsley with basil as well. I used 1 tsp minced garlic and used a little onion powder plus 1 Tbsp of minced onion. Pretty much the same stuff called for in the recipe just altered a bit to our tastes. I used the red sauce from a lasagna recipe i found on here (worlds best lasagna) instead and it was perfect!! Thank you for sharing this recipe, we all really loved it! Oh... I did also cook my manicotti for maybe 3 minutes or so before stuffing them... it worked great on cutting down the cooking time a bit but didn't make them too difficult to stuff!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JBLAZ17

Cooking Level: Intermediate

Living In: South Bend, Indiana, USA

Reviewed: Apr. 8, 2012

My husband, the cook, said it needed a little more flavor/seasoning in the filling. I thought it was fine. We fixed it exactly according to the recipe, but because of the alleged blandness, it gets a 4. Thanks!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

DanieLove

Cooking Level: Intermediate

Home Town: Davenport, Iowa, USA

Living In: Joplin, Missouri, USA

Reviewed: Apr. 6, 2012

Upon reading this recipe I was so excited to make this for my family. I followed the directions to the "T". Way too much onion!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Reviewed: Apr. 3, 2012

Delicious and easy to make!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Posey

Reviewed: Mar. 19, 2012

This is an excellent recipe! I follow as is but I do add 1/2 tsp each of basil & oregano to the filling. Also, for a variation I have used cooked lasagna noodles instead of the manicotti. I spread the filling on the lasagna noodle, roll it up & bake with sauce on the bottom of the dish & spaghetti sauce & mozzarella cheese on top. I don't add the water doing it this way because the noodles are already cooked. I usually get about 8 nice sized "roll ups" doing it this way. When I have used the manicotti, I have had to bake longer for the noodles to be tender.

Was this review helpful? [ YES ]
1 user found this review helpful