Reviewed: Aug. 25, 2009

It isn't a pretty dish, but it tastes fantastic.

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Michele

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2009

This turned out perfectly! I have never made manicotti before so I followed the directions exactly except for adding extra cheese. I was a little nervous about not cooking the pasta first but the noodles are cooked with no chewy spots. I had a little extra filling at the end which was perfect in a breakfast omelet. Great recipe!

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eas3d

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Reviewed: Aug. 14, 2009

First time making it, and it was good. Second time making it....much better!! When I made it the first time, I used only 1/4 c water, and instead of 1 1/2 c mozz cheese, I divided it and used Monterey Jack also. But no where did I see a mention of cook covered, or uncovered. So I cooked uncovered.....noodles were kind of rubbery, and sauce dried up quite a bit. SO the second time making it, I cooked covered (w/foil) and sooooooooo much better!! Noodles were softer, and nice and "saucey"!! My 17 yr old daughter and her boyfriend ate almost ALL of it!! I just can't tell her it has spinach in it....lol!! It's a great receipe and I'm thankful I found it!! THANKS!

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Geri

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Reviewed: Aug. 13, 2009

This turned out awesome! I was looking for a good manicotti recipe because I did not care for the one I had. I made a few minor changed. I cooked the noodles so as to cut the cooking time in half and eliminated the 2nd jar of sauce and all of the water. I also added some italian sausage. I was a hit!! I will definitely be hanging on to this recipe.

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BertleMama

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Reviewed: Aug. 12, 2009

These were delicious. YUM! I have never made manicotti before without cooking the noodles first, but they turned out great. I used fresh garlic instead of powder, added some italian seasoning and used basil instead of parsley. SO GOOD!

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iana

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Reviewed: Aug. 11, 2009

Awesome.... great for a large dinner party! My guests loved it and I had leftovers for the next week.

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Livia

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Reviewed: Jul. 28, 2009

My husband and kids loved it! The only change I made was that I made my own sauce from scratch (without any extra water). It came out perfect.

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CMPBAKER

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Reviewed: Jul. 27, 2009

I first made this about a year ago since my boyfriend really likes Manicotti. However, he doesn't really eat any type of veggies. I made it still for me and the kids. He absolutely fell in love with it. He said it was the best. Better than any other Manacotti he has ever had in restaurants. I used the no boiled lasagna noodle instead of the shell. I soaked the noodle in hot water and spreaded the cheese mixture onto the noodle and rolled it up. And used all fresh spices plus extra cheese because everyone in my family are cheese nuts. It was out of this world good. This will be a recipe thats going to be pass down to my kids for sure.

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uu2

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Reviewed: Jul. 21, 2009

I followed the directions but I used fresh garlic instead of garlic powder. The filling seemed really dry for some reason. The flavor overall was okay but not the best I have ever had. It seemed a little on the bland side.

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Tracy L.

Cooking Level: Intermediate

Living In: Pensacola, Florida, USA

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Reviewed: Jul. 15, 2009

I give it a four because I changed the recipe and am unsure how it would have turned out otherwise. I did not precook the manicotti and I stuffed it as the recipe stated although I did add italian seasonings. for the sauce I used a mushroom basil pasta sauce and a vodka cream sauce. I also added a cup of heavy cream, onions, and bell peppers. I didn't add water but added about 3/4 a cup of a dry white wine. It reduced nicely and came out very flavorful. I did have it in the oven for and hour and twenty minutes though.

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talia

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Reviewed: Jul. 12, 2009

I forgot the onion and left the egg out and it turned out great. The next time though i plan to add a scoop of pesto and garlic.

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annie

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Reviewed: Jul. 5, 2009

AWESOME!! Great base recipe, I did make changes by what I thought would be yummy.. I have never made this before but it is something I always order when I'm out, and after the changes I made it ended up being better then any I have had at a restaurant so far. So, I first of all started with a bag of fresh baby spinach, sauteed it in my wok with a tablespoon of olive oil, garlic, and the onion. I used fresh minced garlic. After letting that saute for a few minutes I added 2 tablespoon of fresh sweet basil from my garden instead of parsley, also added dried basil, oregano,garlic powder, parsley and Italian spice all which were eye-balled amounts(Maybe about a tablespoonish of each.) Also plenty of pepper, and a few dashes of salt. I let saute for a couple more minutes then set aside to let cool so the cheese wouldn't melt when it was mixed together. When cooled I mixed it with the ricotta, parmesan, mozza and the egg. Stuffed in to uncooked manicotti noodles and made sauce like recipe called for. Baked at 375 for an hour. Amazing. Everyone who ate it gave it rave reviews and are already asking when it will be made again. Hope this helps!

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Kate

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Reviewed: Jun. 19, 2009

This tastes like spinach lasagna. It was very flavorful. I halved the recipe and wished I had made all of it. Next time will freeze half and cook half. I had left over filling that I used to make stuffed mushrooms.

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Marley_Mom

Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

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Reviewed: Jun. 4, 2009

Yummy! It was full of flavor and I couldn't stop eating. :)

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panamaqtpie

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Reviewed: Jun. 1, 2009

I used chopped fresh broccoli in place of spinach,lowfat cottage cheese in place of ricotta, and fresh basil in place of parsley and it was delicious! Yummo!

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KIMBERMARIE

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Reviewed: May 23, 2009

I have never had luck without boiling the noddles for any pasta dish, so I made this by boiling the noodles ahead of time and stuffing them with the mixture. I didn't mix the water in with the sauce-I just used lots of extra sauce in mine so it wouldn't be dry. I let it sit at room temperature for about 30 minutes before baking at 375 for about 40 minutes and it was wonderful.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: May 9, 2009

I've made this both with cooked manicotti and without cooking the manicotti first. Both worked out great! I even froze half the recipe and cooked it a couple months later, which tasted just as good as the original batch. Highly recommend.

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WWUBBS

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Reviewed: May 8, 2009

A good basic manicotti recipe.

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LAURIE

Cooking Level: Expert

Living In: Little Rock, Arkansas, USA

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Reviewed: May 4, 2009

Thank you! I prepare the manicotti shells and then freeze them in an air tight bag. They bake perfectly at 425 for 45-55 minutes.

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pml

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Reviewed: May 3, 2009

Made this for Sunday Dinner with bacon wrapped chicken breast and garden salad, the manicotti, I precooked the manicotti in salted water aldente, I loved this recipe just needs to be cooked to taste for me and my gang...

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