Reviewed: Mar. 22, 2010

My daughter and I fixed this last night for dinner and it was PERFECT! I didn't have any minced garlic so I added some garlic powder instead and Mmmmm, nice and cheesy and delicious! Thanks for a great recipe!

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Reviewer:

Susan

Cooking Level: Intermediate

Reviewed: Mar. 14, 2010

I took everyone's tips and used them. I soaked the noodle for 15 minutes in hot water. I added a little extra basil and sugar. Added mushrooms in the sauteed onion's and garlic. Added tomato paste and sauce. Added garlic salt and pepper. Used the Ziploc bag trick and cooked for 40 minutes instead of 25. Turned out great, topped with fresh parmesan and parsley.

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Reviewer:

LACY1187

Reviewed: Mar. 13, 2010

I try this recipe exactly how it says and turn out great.Will do it again and again!!!

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2 users found this review helpful

Reviewer:

special-kei

Cooking Level: Intermediate

Reviewed: Mar. 12, 2010

If you don't mind the taste of store-bought pasta sauce, this is a very good tasting recipe. I've been spoiled, so I had to doctor my sauce up quite a bit with some garlic, minced onion, parsley, italian seasoning, basil, salt and sugar. Instead of fully boiling and cooking the noodles I soaked in very warm water for 15 minutes and added an extra 1/4 C. water to the sauce. The three-cheese stuffing was delectable and I will continue to make this often!

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4 users found this review helpful

Reviewer:

Abbey

Cooking Level: Intermediate

Home Town: Manchester, Iowa, USA

Living In: Marion, Iowa, USA

Reviewed: Mar. 11, 2010

LOVED IT! Definitely recommend using a pastry bag or a ziplock with the tip cut off to fill the shells. I followed the recipe exactly, and it's great!

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Reviewer:

SASS411

Cooking Level: Intermediate

Home Town: Elk City, Oklahoma, USA

Living In: Mustang, Oklahoma, USA

Reviewed: Mar. 11, 2010

This was a very easy, great recipe! I followed the directions completely and it turned out great!

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Reviewer:

knorts

Reviewed: Mar. 5, 2010

Stellar manicotti recipe! On the first bite, I was expecting the average Italian flavor, but my tastebuds got a fabulous shock! Perfect blend of textures and flavors. This dish is casual enough for a family meal, yet classy enough for entertaining. I did make some modifications: 1) added ground beef to pasta sauce, 2) added 2 cups chopped & cooked spinach to filling. I distributed noodles between a 9x13 dish and an 8x8 square dish for baking. Served with green beans and Italian bread spread with olive oil. Quite a bit prep time -- mostly filling the noodles. But it was worth it! Will definitely make again!

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2 users found this review helpful

Reviewer:

'Ailina

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

Reviewed: Feb. 22, 2010

very good and very easy. The whole family loved it. Will be made again and again!

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Reviewer:

Dnksmommy

Cooking Level: Intermediate

Reviewed: Feb. 18, 2010

Excellent. I had no problem stuffing shells. I cooked them 2 minutes less than package al dente. Rinsed in cool water with a touch of olive oil. Filled each one by hand, pushing an amount smaller than the radius of the shell till it got thru, then over stuffing at both ends. I recommend soft, fresh mozzarella that you shred yourself. And I line an oblong glass baking dish till it is full with a single layer, about ten longtitudally and two laterally on each side. Awesome. I usually combine jarred pasta sauce in a pot on the stove, add half a can of tomato sauce, and spice it up to flavor with oregano, basil, fresh garlic, and a teaspoon of sugar. I grew up in an Italian neighborhood, and they taught me everything!

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Reviewer:

Chef Shira

Reviewed: Feb. 17, 2010

DELICIOUS! I boiled water and just kept the manicotti in the hot water (turned the heat off) for about 10 minutes. I stuffed them with the listed ingredients and some spinach (added healthy ingredient ;)) and put the ingredients in a gallon size ziplock. I cut a hole in the corner and squeezed it into the manicotti. Delicious!

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