Reviewed: Jan. 16, 2011

I love this recipe and so has everyone I've made it for thus far!!! I've made it a few times now and always add more cheese (2 cups mozzarella), use fresh crushed garlic (2-3 cloves) rather than garlic powder, and use 2 cans of lasagna sauce rather than spaghetti sauce - I find it zestier. I also omit the water, because rather than stuff the manicotti shells totally uncooked I cook them partially, and baking in the sauce alone they turn out perfectly. I highly recommend this dish!!!

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4 users found this review helpful

Reviewer:

Ultimau5

Cooking Level: Beginning

Living In: Montreal, Quebec, Canada

Reviewed: Jan. 12, 2011

Fabulous recipe and even though a little work, lots of fun to make! My kids loved it! My 3 year old actually ate something I made (he's very picky!) and my 6 year old told me she now loves spinach! Thanks for sharing such a great recipe! I followed the recipe except made my own sauce (mainly b/c I am currently living out of the country and jarred pasta sauces are too pricey).

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Reviewer:

PetesBird

Reviewed: Jan. 9, 2011

Made this recipe tonight for dinner. I wanted to create a "lower fat" version so I omitted mozzarella cheese and halved the parmesan cheese. I used light riccotta as well. I added 2 cloves of fresh garlic instead of powder and used basil instead of parsley. I shredded about 1 cup light cheddar cheese on top instead of mozza (just our preference). It was delicious! Next time I will make ground meat pasta sauce for my husband to go on top or add meatballs on the side as he felt it was "too light" to be main course.

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2 users found this review helpful

Reviewer:

Mrs. Honey

Cooking Level: Intermediate

Reviewed: Jan. 6, 2011

Delicious and so, so easy to make!

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5 users found this review helpful

Reviewer:

Christal

Home Town: Hobart, Indiana, USA

Living In: Chicago, Illinois, USA

Reviewed: Dec. 10, 2010

Really good but I should've used all of the sauce. For some reason I thought it would be too much. Our family of 4 wiped out almost the entire pan! Thank you!

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4 users found this review helpful

Reviewer:

Tay

Living In: Shawnee, Kansas, USA

Reviewed: Dec. 9, 2010

Terriffic recipe. Make sure to use the water. The pasta needs it to thouroughly cook and swell. I should not have omited the water. Tomarrow I plan to add more sauce and cook a little more.

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Reviewer:

muzikluvr

Reviewed: Dec. 2, 2010

SO GOOD, and So Easy!! This is a keeper and one I will make on a regular basis.

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3 users found this review helpful

Reviewer:

Amy Lynn

Reviewed: Nov. 7, 2010

This is a great guide to manicotti. I used frsh minced garlic instead of powder, a little garlic salt, fresh ground pepper, 1 egg, fresh flat Italian parsley, shredded Italian cheeses (Sargento) for my cheese, one 26 oz jar of red sauce with 1 cup of water then drizzled on 15 oz jar of alfredo sauce (about 3/4 of the jar)...baked for about 50 minutes and let it rest for 10 min...it was delish!!!

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Reviewer:

hill

Reviewed: Nov. 2, 2010

I made this for girls' game night and served it with a blackberry merlot. Everyone RAVED over how good it was. I was expecting leftovers to last me at least another 2 or 3 meals, but the girls ate it all up and left me with an empty pan! Delicious!

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3 users found this review helpful