Reviewed: Jul. 6, 2008

Great recipe! Lots of flavor.. next time I will only use 1 1/2 jars of sauce as there was a bit too much for my liking. Thanks for a great recipe!

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JOANNE

Cooking Level: Intermediate

Home Town: Rome, New York, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Jun. 24, 2008

I did not add the water, and had it in the oven for five minutes longer than called for. It turned out perfect. Very tasty!!

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Sarah

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Jun. 8, 2008

This recipe was delicous and loved by my entire family! Thank you for sharing!

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scda9802

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Reviewed: Mar. 28, 2008

This was so easy. I didn't have to cook the noodles and they were easier to stuff. My husband loved it and he usually doesn't care for fancy Italian food. I will serve it to my guests at future dinner party.

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Alice Rose

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

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Reviewed: Mar. 27, 2008

Loved this recipe. I used shells and easily stuffed them with a teaspoon. Also afraid of "ruining the sauce," I omited the water. It took just over five minutes extra to cook. My preferred sauce is Barilla'a Italian Baking Sauce. I found it a few years ago and always have a few jars on hand. Next time I will nestle italian sausages in between the shells as my husband insists on meat in his dinner. Might increase cheese as well as I had several unstuffed shells left over and would like it to stretch a little more.

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Oona

Cooking Level: Expert

Home Town: Anaheim, California, USA

Living In: Fullerton, California, USA

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Reviewed: Mar. 19, 2008

This was absolutely delicious!! Even my finicky eaters munched it up (and while I was making it too!). The only thing I changed was that I used fresh spinach. I used the recipe for Very Special Spaghetti Sauce (which I found on here) as well. Very, very good and thank you for sharing!!

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Bttrfly214

Cooking Level: Expert

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Reviewed: Mar. 3, 2008

Very good and easy to make. Thank you for the recipe.

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Colleens6

Cooking Level: Intermediate

Living In: Villa Park, Illinois, USA

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Reviewed: Mar. 1, 2008

This is by far our favorite dinner.

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D. McLean-Stevenson

Cooking Level: Expert

Living In: Amherstburg, Ontario, Canada

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Reviewed: Feb. 3, 2008

Awesome. Made as is and loved it. I might add a touch more garlic next time though.

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lishee

Cooking Level: Intermediate

Living In: Langley, British Columbia, Canada

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Reviewed: Jan. 27, 2008

Had this last night, everyone liked it. So convienient to make it the night before, cover it, then take out of the fridge 30 minutes before baking uncovered. This easily fed 5 with half of it leftover (we also had bread & salad). Thanks

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weottertalk

Cooking Level: Expert

Living In: Louisville, Kentucky, USA

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Reviewed: Jan. 8, 2008

ok this was delicious. I was looking for meatless choices for a get together I was having and came across this recipe. Only thing I added was some fresh garlic & pepper to the cheese mixture. Everyone loved it. No leftovers!

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DIANE

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Reviewed: Dec. 26, 2007

My family enjoyed this recipe for Christmas. We made no changes, other than cooking the onions just a bit. We let the dish "rest" for about 15 minutes after cooking it, and it was perfect!

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CHRISTANA

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Reviewed: Dec. 16, 2007

Great treat. Made fresh crepe shells, tomato sauce, and spinach filling. This really was special.

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daveycooks

Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA

Living In: Hawthorne, New Jersey, USA

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Reviewed: Dec. 8, 2007

This is a really good base recipe. I do agree with some of the others that there is just a little bit to much spinach but its still very tasty. i cut the water down to one cup. still to much sauce but its better to have too much then too little. i was kinda affraid to add water to my sauce because its my scratch but it came out perfect. love it.

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Guy Named Lucy

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Kadena Ab, Okinawa, Japan

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Reviewed: Nov. 16, 2007

add a little bit of salt, omit parsley

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thuy_od

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Reviewed: Oct. 30, 2007

This is a great recipe. I used my own sauce with ground beef in it, not sure if I would use just jars of spaghetti sauce. The filling is so easy and yummy!

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JenMarie

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2007

The overall effect can vary depending on the sauce used, but we found the basic recipe very tasty.

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Tiane

Cooking Level: Beginning

Home Town: Providence, Utah, USA

Living In: Bellevue, Washington, USA

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Reviewed: Oct. 23, 2007

I make this quite a bit, and add fresh garlic to the spinach mixture. I usally cut recipe in half and it turns out great.

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Jen

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Reviewed: Oct. 18, 2007

my bff made this for me for birthday dinner we added a couple of things like a bechamel sauce (which is a white sauce)and nutmeg it was really good add nutmeg to ricotta cheese mixture and to sauce

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Gabby

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Webster, Texas, USA

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Reviewed: Oct. 4, 2007

We liked this recipe. My husband had never tried manicotti, so he was pretty skeptical. It turned out he really liked it! I liked it because of the ease! It is sooo much more quick and easy to stuff hard shells! I also used the ziplock baggie trick to fill them, which worked fantastic! I cut the recipe in half, and added 1/3 cup of mushrooms and green peppers. I sauteed the onions, mushrooms and with minced garlic for about 5 minutes. I also added Mrs. dash tomato, basil and garlic seasoning. . The next day put alfredo sauce on the left overs. Simply Delicious!

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