This was pretty good, but I think it could've been a lot better with a lot of tweaking. I thought this recipe called for WAY too much spinach - half the spinach would be just fine. I figured out the hard way that when you boil the manicotti rather than adding the water to the sauce, you need a LOT more of the filling because the manicotti get a lot bigger and thus have more room inside to fill. I parboiled the manicotti and omitted the water, and they turned out fine except that it turns out that when you leave them in cool water for a while after parboiling...they continue to soften. Oops. I tried using the ziploc-with-edge-cut-off technique to fill the manicotti, but I found using my fingers to stuff the cheese mixture inside to be much easier. I also found these to be a bit bland, I'll be adding a lot more spice next time, and will go with a tomato-cream sauce instead of plain old tomato. UPDATE: I made this again, this time using the Tomato-Cream Sauce recipe rather than tomato sauce, and it was a lot more flavorful and much better.
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This was pretty good, but I think it could've been a lot better with a lot of tweaking. I...