Reviewed: Feb. 28, 2007

It was just OK. Too much like Lasagne and Lasagna is easier to make. I fixed it for company and everyone said the same thing.

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Coleen

Cooking Level: Intermediate

Home Town: Bellingham, Washington, USA

Living In: Surprise, Arizona, USA

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Reviewed: Feb. 27, 2007

This was a good recipe. Tasty alot like manicotti and it was easy.

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G Pendleton

Cooking Level: Intermediate

Home Town: Collinsville, Oklahoma, USA

Living In: Claremore, Oklahoma, USA

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Reviewed: Feb. 26, 2007

Simply, ooey gooey cheesy goodness!! These were even better the next day after the cheeses had settled and firmed a little more. I recommend fresh shredded parmesan cheese and extra mozzarella. Serve with a garden salad with Italian dressing, and you have a meal better than you could buy at Olive Garden!!

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QurlyQs

Cooking Level: Intermediate

Home Town: Newberg, Oregon, USA

Living In: Mcminnville, Oregon, USA

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Reviewed: Feb. 22, 2007

tastes a lot like other cheese manicotti I have made, but so much easier to make. delicious!

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megan

Cooking Level: Intermediate

Home Town: Great Falls, Montana, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Feb. 19, 2007

Excellent dinner. We had enough to freeze half for another day. Added frozen spinich (drained in collander and patted with paper towel), which made it feel like we were getting our veggies. Thanks again!

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hokiebetty

Cooking Level: Expert

Living In: Frisco, Texas, USA

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Reviewed: Feb. 18, 2007

I love this recipe!! I couldn't put the shells down! I halved the recipe and still had extra cheese mixes left. I made modifications: I used ricotta cheese instead cottage cheese. I used frozen spinach (thawed AND squeezed dry!!) instead of mushrooms. I used a whole jar instead of just half. Definitely necessary! I think the sauce is extremely important. I used my favorite chunky spicy sauce, threw in some jarred jalopenos (boyfriend is a fiend) and topped with shredded mozzarella cheese instead of parmesean. My boyfriend and I loved these. With modifications, one of the best recipes. I will DEFINITELY make this again.

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Yeongmee

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: New York, New York, USA

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Reviewed: Feb. 17, 2007

no thanks too bland

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shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

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Reviewed: Feb. 16, 2007

Great taste and pleasing to the eye as well. Very simple but, tastes like you spent hours.

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"angeez"

Cooking Level: Expert

Home Town: Greeneville, Tennessee, USA

Living In: Mohawk, Tennessee, USA

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Reviewed: Feb. 15, 2007

Aside from the actual shell stuffing (although using a ziplock bag made it easeier) this recipe was fantastic. I like more 'stuff' in my pasta dishes, so I added mushrooms, spinach, and sausage (un-cased, cooked, blended) to give it extra pop...and it was a huge hit. I might use extra sauce next time.

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NicoleH

Cooking Level: Intermediate

Home Town: North Bay, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 14, 2007

Excellent recipe!!! Did not change a thing and it came out fantastic!

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Carla

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Reviewed: Feb. 11, 2007

The only thing I changed was I substituted ricotta for the cottage cheese too. The were DELICIOUS! Will definitely make these again.

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CLUEKE

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Reviewed: Feb. 9, 2007

My family had mixed reviews on this one. My daughter liked it cause it tasted like pizza to her. My son hated it. My husband liked it and I thought it was pretty good. I think I would've liked it better with meat in it. I'm not sure I would make again since we're not huge pasta people anyway.

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LTKO

Cooking Level: Intermediate

Home Town: Bridgeport, Texas, USA

Living In: Flower Mound, Texas, USA

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Reviewed: Feb. 7, 2007

very good!

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Jovi K

Cooking Level: Intermediate

Home Town: Tustin, California, USA

Living In: Huntington Beach, California, USA

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Reviewed: Feb. 6, 2007

Awesome!!!

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Nanny

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Reviewed: Feb. 3, 2007

This was great!! I did ad some ground sausage to the cheese mixture that I stuffed the shells with. Very Very Yummy~~Thanks!

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funfastfish

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Reviewed: Feb. 1, 2007

This was delicious! It made a lot, but the leftovers were great. I did what some of the other reviewers did and used half ricotta and half cottage cheese and more sauce. I also put some shredded mozzarella on top before baking. To keep the shells from sticking and breaking I added a little olive oil to the water. I will make this again.

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MONICA CREWS

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Reviewed: Jan. 30, 2007

My whole family loved the shells! It was a messy job to fill the shells. I think that the kind of spaghetti sauce you use really adds. Still it was pretty good and I will try them again.

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Wendy

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Reviewed: Jan. 30, 2007

I used ricotta cheese instead of cottage cheese. Delicious. Everyone enjoyed it.

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VSCHMEISSER

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Reviewed: Jan. 30, 2007

Awesome! This recipe will be a regular in our house. So much easier and tastier than regular lasagna! Used the tip another member mentioned about putting the cheese mixture in a zip lock baggie and cutting the corner off to fill shells...worked great! Only change I made from original recipe was to add browned ground chuck to filling mixture. Italian hubby loved it! Thanks for a great recipe!

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