Reviewed: Oct. 3, 2007

I made this and followed the recipe exact and for some reason when I served it hot out of the oven... it was very runny. The ricotta mixture was almost too soupy like although the taste was okay I was more concerned as to why the ricotta was so runny. I thawed and dried the spinach really well before adding it to the recotta (I even used a mini strainer and really got the excess water out of it). BUT to my surprise the leftovers were amazing. It thickened up over night in the fridge and really made an awesome lunch the next day. That's why this recipe gets three stars instead of the 2 i was gonna give it. Not one of my boyfriends favorites. BUT hey you can't please everyone.

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Jess

Cooking Level: Expert

Home Town: Sloatsburg, New York, USA

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Reviewed: Sep. 23, 2007

Really good. I always add more cheese, and I cover it in a rose sauce.

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KELLEY101

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Reviewed: Sep. 6, 2007

Tasted great!!

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theeffincookinmasta

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Reviewed: Sep. 3, 2007

This was extremely easy and tasted great! I always use uncooked manicotti and it's so easy and faster too.

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Jenny

Cooking Level: Intermediate

Home Town: Langley, Washington, USA

Living In: Everett, Washington, USA

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Reviewed: Aug. 29, 2007

This turned out very good! An excellent recipe for a mid-week dinner. The whole dish took about 1,5 hours. I used light ricotta for cottage cheese, added basil and lots of parsley.

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Bagira

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Reviewed: Aug. 15, 2007

I thought this recipe was great, but it seems to lack something, so I the added cottage cheese, and additional egg and about 2 cups cooked chopped chicken breast { since I had some ],used red onion and upped the mozzarella a bit. I also cooked the manicotti for about half the time the box suggested, so about 4 to 5 minutes, omitted the water, and it was out of this world awesome good eaten. Oh I also used two boxes of manicotti since adding the chicken and cottage cheese made more filling. Good thing too it went fast !! wrote it all down and WILL be fixen thisen again.

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AMYOHMS

Cooking Level: Intermediate

Living In: Salem, Illinois, USA

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Reviewed: Aug. 7, 2007

Great just the way it is!!

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robyn

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Reviewed: Jul. 5, 2007

Pretty darn good. Husband was very impressed he did not even notice it was vegetarian. I did add more cheese and cottage cheese to the filling. I also added Italian seasoning, dried basil and fresh garlic. I don't know if it made a difference but it sure wasn't bland. I will definitely make again.

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mjhutch

Cooking Level: Intermediate

Home Town: Van Nuys, California, USA

Living In: Clovis, California, USA

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Reviewed: Jun. 30, 2007

Wonderful! I used fresh spinach and browned garlic and onion with it...was very easy to make and the whole family (3 small kids too!) ate it up!

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Lanessa

Cooking Level: Intermediate

Home Town: Pasadena, Texas, USA

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Reviewed: Jun. 5, 2007

Tasted pretty good, although I made quite a mess in the kitchen. I precooked the noodles (which reduced the baking time to about 30 min.) and added half a pound of cooked, Italian sausage to the tomato sauce. I substituted the parsley with basil and added a couple pinches of red pepper flakes to the ricotta cheese mixture. I'll probably try a different manicotti recipe next time. I didn't like this one well enough to make it again.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Apr. 18, 2007

This was awesome. I made it with homemade manicotti shells that I got from this website and they were delicious.

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Erin

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2007

This is really great! Made exactly as written except I used fresh spinach and real garlic and it was wonderful! I would suggest spicing it a little more, maybe a little salt. Would be easier with the fresh spinach to use the big pasta shells than manicotti. Next time!

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MARIGOLD1199

Cooking Level: Intermediate

Living In: Morrison, Colorado, USA

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Reviewed: Mar. 17, 2007

I like this dish, but it is a little bland. The only thing I changed was fresh garlic instead of powder. It tasted better reheated the next day. I will try it again and see if I can get more flavor.

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Heather

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Reviewed: Mar. 7, 2007

Thought is was yummy and easy -- made it in the morning and baked it in the evening. Next time I will use a little basil and maybe even some red pepper, just for a little more flavor. There sure was a lot of sauce ...

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JEN27VA

Cooking Level: Intermediate

Home Town: Salisbury, Maryland, USA

Living In: Woodbridge, Virginia, USA

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Reviewed: Mar. 1, 2007

Yum this was superb! I made a few changes though. Added 1/2lb ground italian sausage -- cooked this with onions, real minced garlic, red pepper flakes, and a dash of Mrs. Dash. Let cool a bit and then added to the cheese/spinach mixture. Used the ziploc bag trick which worked great! I actually had some left over (enough for another 3 manicottis probably). I only added 1 cup water and man there was a lot of sauce (made my own)! Will make again. Thanks!

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munkegodes

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Reviewed: Feb. 27, 2007

I made according to recipe and refigerated overnight - turned out perfectly. I will make it again but add a little something - maybe real garlic. I'm going to try it with Italian sausage too, but it's very good with just the spinach. It's a great basic recipe that you could easily tweak to make your own.

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gilliganspal

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Reviewed: Feb. 22, 2007

My picky family LOVED this recipe!!!!!! It really is restaurant style -- seriously good stuff!!!! I used shaved parmesan instead of grated -- loved the texture it made on the top as it cooled!

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KateSilva

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Reviewed: Feb. 22, 2007

This was delicious - got lots of compliments. Since I was making it for the first time for company I was scared to try the uncooked manicotti, so cooked it before stuffing it and eliminated the water. I plan to try it with the uncooked manicotti next time because that would be way easier. Only other change was real garlic instead of garlic powder. The proportions were perfect, exactly enough stuffing for all shells with no waste. It is important to use a good sauce for this - I used Barilla Basil and Tomato which was good but maybe not my favorite. This is a great recipe - thank you Ernie for sharing!

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deedee

Cooking Level: Expert

Home Town: Santa Monica, California, USA

Living In: Helena, Montana, USA

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Reviewed: Feb. 21, 2007

This turned out great for me, I doubled the recipe, put it together the nite before. I tweaked the recipe w/ homemade sauce and used low fat cheese. I can see where you could allow this to set overnite, freeze, and thaw to cook later, since it is all about the noodles soaking up extra water and replacing pre-cooking them. I will pass this one along and be sure to save it to my recipe box.

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Garnet B.

Cooking Level: Expert

Home Town: Bono, Arkansas, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Feb. 18, 2007

Didn't add the water. Prepared it all except baking it in the a.m. and put it in the fridge. Baked it that evening and the sauce was nice and thick and the noodles were perfect al dente. This one is a keeper.

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