Reviewed: Jan. 11, 2009

This was excellent and very easy to make. As per another viewers suggestion, I stuffed by piping the cheese mixture through a ziplock bag.

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MARLINTHA

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Reviewed: Dec. 20, 2008

Ionly used 1 jar of sauce and 1/4 cop water

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ajpense

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Reviewed: Dec. 16, 2008

Followed the recipe to a T. Everyone at my dinner partied loved the manicotti!

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Rachel

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Reviewed: Dec. 8, 2008

I made this recipe for a dinner party and got rave reviews! I changed it up a little, used only 3/4 of the spinich, and only 1 jar of sauce (prego basil and tomato). It's relatively easy and tastes fantastic!

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dally1025

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Reviewed: Nov. 29, 2008

I use the cheese/spinach stuffing recipe also when making the stuffed shells..basically the same use un cooked first, but I found that using not the water to the sause but substituting the water in the sause for white/red wine and using a tomato and basil spagetti sause gives it more flavor in the sause and also adding a pinch of garlic.

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Cindy Roman

Cooking Level: Intermediate

Living In: Carpentersville, Illinois, USA

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Reviewed: Nov. 15, 2008

This recipe is amazing!! I followed some of the reviews and added a touch of red pepper, sautéed real garlic with the onion and omitted the sauce. Came out perfect!

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gozve

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Reviewed: Nov. 10, 2008

This recipe is great the way it is! A real pleaser. I prefer meatless dishes and my fiancee is a real meat and potatoes kind of guy. However, this meal had him saying he would be a vegetarian if everything tasted that good! It's great on a cold day. The only thing I changed was boiling the noodles for about 7 minutes just to where they were starting to become tender so I did not have to water down the sauce. For easy filling of the manicotti noodles, try cutting the corner off of a sandwich bag and piping it into the noodle. Worked great and I didn't have one noodle break!

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Alexandria

Cooking Level: Beginning

Living In: Washington, Missouri, USA

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Reviewed: Oct. 26, 2008

A family favorite. Sometimes I mince a clove of garlic instead of using the garlic powder and cut down on the amount of spaghetti sauce and water. I make this dish whenever I take dinner to a family with a new baby. Accompanied by garlic bread, salad, and dessert, it's a delicious meal that everyone raves about.

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FLORIDAMOM3

Cooking Level: Beginning

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Reviewed: Oct. 20, 2008

This recipe was magnificent and very easy. I was very pleased with the outcome!

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luv2cook

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Reviewed: Oct. 18, 2008

My family really enjoyed this recipe. The pasta cooked perfectly -- al dente. I would definitely make this for company!

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Barbara

Cooking Level: Intermediate

Home Town: Orange, California, USA

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Reviewed: Oct. 16, 2008

This recipe was wonderful! I made it according to the directions and it came out great!

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BeckySon

Cooking Level: Intermediate

Home Town: Western, New York, USA

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Reviewed: Oct. 14, 2008

Wow!! This was *the best* Manicotti I have ever eaten! Even my daughter who eats nothing, went back for seconds! My husband, he went back for thirds! I sauteed fresh spinach, minced garlic, & Italian seasoning with a tablespoon of olive oil & added an extra 1/2 cup of cheese to the mix & a bit more on top too. I didn't pre-cook the shells & I didn't add the water either, I just cooked it for 5 minutes longer. It was PERFECT! Thank you so much for this recipe!!

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Soldier'sWife

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Reviewed: Sep. 13, 2008

I used shells instead of manicotti but that shouldn't matter. The problem I had was that I cooked it almost an hour and the noodles were still a little crunchy. My husband thought they were supposed to be that way and liked it. LOL Until the next day when the dish has been refrigerated for several hours, probably soaking up the moisture, the noodles got softer and were better when reheated. I'm not sure if I'll cook them even longer next time or precook the noodles. Otherwise, a good recipe. Very tasty!

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LPCOCO

Cooking Level: Intermediate

Home Town: Methuen, Massachusetts, USA

Living In: San Diego, California, USA

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Reviewed: Sep. 8, 2008

Great recipe, no complaints. I added more garlic powder, oregano, and pepper to the recipe and I only had Muenster cheese, so that is what I used, excellent!

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MySweetCreations

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

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Reviewed: Sep. 4, 2008

I have made similar recipes in the past, but for some reason my spinach was tough in this one. I will saute onions and spinach next time before adding to cheese mixture. I only needed one 26 oz jar of sauce...which was plenty.

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HGIBSON12

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Reviewed: Aug. 29, 2008

Yes, this was very good. I precooked the manicotti, and skipped the water in the sauce. Also sauteed the onions with crushed garlic before adding. I followed a tip from another reviewer to put the filling into a large ziploc bag, cut off a corner, and use it to squeeze the filling into the noodles. It worked great- but only cut a bit of the corner of the bag off. To much, and the filling just plops out!

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Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Aug. 21, 2008

Delicious- even better the next day.

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Birdina

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Reviewed: Aug. 2, 2008

Too much spinach!!!!

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Maria

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Reviewed: Jul. 25, 2008

I have made Spinach Manicotti similiar to this recipe before. It always turns out excellent. I have tried both ways, pre-cooking the noodles, and adding water to the uncooked version of the recipe. I prefer adding the water, the shells are so much easier to stuff when uncooked. I usually freeze half of the recipe. So easy to just pop in oven next time around. It does not change the taste, etc. of the "sauce" by adding the water. The water is absorbed during the cooking process. Add garlic/cheese bread a salad and glass of wine for a true authenic "Italian Dinner." I totally recommend this recipe~~~~ AAAA++++

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