Reviewed: Nov. 8, 2009

This is a great recipe! The only change I made to it was to use fresh pasta sheets and roll them instead of boxed pasta tubes. Its fast and easy and the cooking time is a little less.

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jenn

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Reviewed: Oct. 29, 2009

These were pretty good but a little bland...I think it could use something else but can't pin point it..It's alot easier to fill the shells if you only cook for a few minutes, otherwise it's a mess and they just keep ripping in half..

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Lyss8928

Cooking Level: Intermediate

Home Town: North Huntingdon, Pennsylvania, USA

Living In: Irwin, Pennsylvania, USA

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Reviewed: Oct. 22, 2009

Under "Authentic Italian" this is listed. You just using sauce out of a can?

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Cubluv

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Reviewed: Sep. 22, 2009

So GOOD!! I added spinach to the recipe, and it was very very tasty!! I used Bartolli Portabello Marina sauce, which was great as well. Will make again and again.

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Trixie33

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 29, 2009

Really good. I have used both in manicotti pasta shells and in jumbo shells which I like best-easier to fill. I use italian bread crumbs and garlic salt, fresh basil, thyme and parsley from my garden-always turns out wonderful-I only cook for 30min so my shells don't get overcooked/crispy. Thanks

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LaVon

Cooking Level: Expert

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Reviewed: Jun. 23, 2009

Yummy!

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Mrs. Molly

Cooking Level: Expert

Home Town: Kansas City, Kansas, USA

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Reviewed: Jun. 17, 2009

Super easy to make, and sooo yummy! The kids love this recipe, I've made it twice now! This is definately a keeper

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hockeymom089

Cooking Level: Expert

Home Town: Warren, Michigan, USA

Living In: Macomb, Michigan, USA

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Reviewed: Jun. 12, 2009

Sooo yummy. I made this for my family a few times, and they cannot get enough of it. I always put ground beef in the sauce, and also tried stuffing the shells with spinach. Very very good, thanks so much for the recipe!

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Kellie07

Cooking Level: Intermediate

Living In: Barrie, Ontario, Canada

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Reviewed: Jun. 9, 2009

yum, yum yum! my husband and I loved this dish! you can also try wrapping the manicotti with breaded eggplant! it's a little heavier of a dish, but that just means you eat less :o) you can even use this cheese mix to make eggplant rollatini! I sprinkled more cheese on top to make it cheesier... I will definitely make this again

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TryAnythingOnce

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Reviewed: Mar. 20, 2009

Yummy! I took another reviewers suggestion and only boiled the manicotti for 4 minutes. It was very easy to stuff them this way. I think I overstuffed them since I had 4 manicotti noodles left over. If I were to make any changes to it, I would absolutely add more cheese on the top before putting it in the oven. There was not enough cheese. Make sure you have a fantastic sauce ready, since this is super important for the overall taste.

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pinkdiamond1001

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Fort Belvoir, Virginia, USA

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Reviewed: Mar. 6, 2009

This recipe far exceeded my expectations! Delicious!!!

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jm

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Reviewed: Feb. 26, 2009

Very good. Instead of a mozzarella/Monterrey mixture, I used premixed 5-cheese Italian blend. Also used some more sauce than what was called for. All around good meal. My family liked it a lot!

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Chelsea

Cooking Level: Intermediate

Living In: Rockwall, Texas, USA

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Reviewed: Jan. 11, 2009

I cooked a version of this recipe, adding in my own additions, but overall, it was very good. The sour cream is a twist I had never seen before in a manicotti recipe. I added some extra italian seasonings, oregano, finely chopped and sauted onion, mushroom and garlic. I topped the bake with sauted italian sausage and mushrooms!

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Sarah

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Reviewed: Jan. 2, 2009

These were FANTASTIC! I made these for New Years Eve and they were devoured so fast I didn't know what happened. I made my own sauce based on the spaghetti sauce and meatball recipe from this site, and spread a thick layer beneath the manicotti, then I placed the manicotti neatly one by one in my dish, and covered with a nice thick layer of sauce. I then shred MORE mozzarella chese over the top and also sprinkles some freshly shredded parmesan over the top. AMAZING!!!

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Nikki

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Brooklyn, New York, USA

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Reviewed: Nov. 6, 2008

good cheese mixture, I did use my own meat sauce for the jarred sauce called for. Thanks for the recipe will make again.

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mamalyle

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Reviewed: Oct. 23, 2008

Pretty good. I agree with the users that are saying to modify the sauce instead of using regular spaghetti sauce though. We added breaded chicken & parmesan over top of it to kind of make a chicken parmesan manicotti. It was good.

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superRiku

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Reviewed: Oct. 15, 2008

I took a lot of others advice and "spiced" up my cheese filling. I added 1/2 tsp garlic salt, 1/2 tsp Italian seasoning, 3 cloves of grated garlic, and some garlic powder. I then took some basil from my garden and tore it into pieces and added that as well. I could have probably added higher amounts, but without would've been bland. Cooking the shells 4 minutes was perfect, anything longer would be to difficult to fill. Putting the filling in a quart sized ziploc bag and then cutting the end is probably the best way to fill the shells (like a pastry bag). As for the sauce, well everyone seems to have a personal preferance, but please don't do this recipe injustice by just opening a can and pouring it on top!

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