Reviewed: Aug. 12, 2008

This was pretty tasty! I did doctor up my sauce with some ground beef and diced tomatoes as we like it chunky. I also used the ziploc bag method of stuffing the shells. Messy? Oh yes. But worth it! Also my prep time was more like an hour but I'm pretty slow, LOL. :-)

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Reviewer:

lsimon99

Cooking Level: Intermediate

Reviewed: Jul. 29, 2008

Great Recipe! I used a combination of the Manicotti recipes. I really enjoyed it! The shells were a little hard to stuff. The next time I cook this I will try a plastic bag with the end cut to stuff the shells. Also I think I used too much filling to stuff the shells because I ran out by the end.

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Reviewer:

noahsmom

Reviewed: Jul. 26, 2008

Not bad! I personally would have preferred a higher concentration of the ricotti compared to the other cheeses, but I will use this recipe again!

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Reviewer:

QuantumP7

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Atlanta, Georgia, USA

Reviewed: Jul. 12, 2008

This is a great and easy recipe. However, it takes me about 40 minutes to make it, not 25 minutes.

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Reviewer:

SAUCYNOMAD

Cooking Level: Intermediate

Living In: Morro Bay, California, USA

Reviewed: Jun. 26, 2008

Very tasty recipe. I had some Pepper Jack cheese that I needed to use up, so I did sub that for the Monterey Jack, but otherwise prepared the recipe as written and it was delicious.

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Reviewer:

LEXI, JACK and COOKIE

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Jun. 24, 2008

DELICIOUS & EASY! THANKS FOR THIS RECIPE, HUBBY & I LOVED IT VERY MUCH! :-)

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Reviewer:

~*~Tropical Spice~*~

Cooking Level: Expert

Living In: Sacramento, California, USA

Reviewed: Apr. 26, 2008

No eggs! yummy

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Reviewer:

LITTLELEO

Reviewed: Apr. 9, 2008

Great! Served it to 11 college kids and they couldn't get enough. Will make more cheese mixture next time though. Adjusted the recipe for 15 people and it only made 18 shells. Not enough for everyone to have two.

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Reviewer:

KHICO

Cooking Level: Intermediate

Home Town: Gardner, Kansas, USA

Living In: Ottawa, Kansas, USA

Reviewed: Mar. 31, 2008

Excellent and easy...The first time I made this recipe, I put the manicotti on a bed of Italian pork sauce. Not only didn't I think it was great, my clients weren't so sure either. The second time I made it, I stuck to the recipe...PERFECT!!!

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Reviewer:

Jarod

Cooking Level: Intermediate

Home Town: Grand Forks, North Dakota, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: Jan. 12, 2008

I really liked this. I was suprised I didn't miss the parm, but it was good. I couldn't tell it had bread crumbs in it, the texture was the same as any manicotti.

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