This was VERY good. Not too often my husband asks for anything special for supper (usually because he can't think of anything) but he has asked for this a few times already. The only thing I changed was to elimate the spinach and substituted the ricotta cheese for cottage cheese. The white sauce is what really brings out the flavor, but instead of the 2TBSP of chicken boullion granules I only used a bit less than 1 TBSP. I'm not much for salt, and it didn't taste salty at all. It also freezes so well. I made double the amount of manicottie and froze them (without any sauce on them) After they were frozen I divided them and vacuum sealed them in individual portions. Thaw before baking and just arrange them with the sauce the way you would right to begin with. It is so easy to bring out what you need. Serve it with a salad and garlic toast and it is a fast and tasty meal.

Reviewed On: Mar. 19, 2011

I wasn't sure if I should try this or not because I have never used instant potatoes, but I'm glad I did. I have made these for years but quite a bit larger. I also used Betty Crocker's roasted garlic and it had a great flavor. They are also very good with a beef and pork roast with the gravy over them. Would probably be good with chicken and gravy too.

Reviewed On: Jun. 17, 2010

This is the second time I have made it. The first time I followed the recipe exactly but with extra seasonings, salt pepper and poultry seasoning. The next time I had quite a bit of turkey gravy left over and used that instead of the milk sauce. It was very good both ways but the turkey gravy does give it a much nicer flavor.

Reviewed On: May 4, 2010