15 Reviews

This recipe was enjoyed by the family but I did not receive the compliments that I had hoped for. I halfed the recipe & had a fair amount of stuffing leftover. Which I will try to use up this week. I found the sauce to be heavier then expected. I was thinking that with the white sauce it would have been lighter so maybe it was the richness of the dish that gave it a heaviness. I will make this again but will serve a smaller amount with 2 very "light" side dishes. Thank you for the recipe Chippie.

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Kit^..^ty Of Canada August 12, 2007

DELICIOUS! INCREDIBLE! The Italian in me was drooling! Iwent with Sue L.'s double idea and changed the parmesan to mozzarella, and left the 10 cloves of garlic [My family loves garlic]. This recipe is amazing! Thanks Chippie for a good One!

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MRomeo2 October 26, 2006

Very good,it was a hit for my family. I used 6 cloves of garlic and had 1 lb beef and Johnsonville sausage,1/2 lb hot and 1/2 lb honey garlic( which I wanted to use). That was a perfect combo for us. The sausage gave it nice flavor No guestion , I will be making this often.

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Dotty2 March 21, 2005

This has excellent flavor! Very rich, creamy, and yet has a nice tomato flavor. It is a bit time consuming to make, but the end result is worth it. I have found that there is enough filling here to make 2 batches, so I would advise that someone buy 2 boxes of manicotti shells, 2 jars of pasta sauce, and prepare 2 orders of bechamel sauce and do things up in 2 pans, or else freeze half of the filling for later use. I found that the amount of pasta sauce and bechamel sauce used on the manicotti was sufficient and made it nicely saucy. The parmesan was nice (asiago would be good as well), but if I made this again, I might add a touch of mozzarella or provolone cheese on top. I would certainly make this again, and would have rated it slightly higher if the filling had been scaled properly for the size of this dish. Thanks for posting!

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Sue Lau February 13, 2004

I followed the concept of the recipe and it was amazing with the béchamel sauce. I didn't want to fuss with sausage casing which I remove on sausage. So I added sage and a touch of cayenne for spice in the ground meat. I made the cream sauce using my own measurements but kept the same ingredients and I have to say it was the best Italian dish I have made so far. Thanks for the great idea.

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My Sweetie's Sweetheart April 12, 2013

I modified this one slightly because I needed a smaller amount, and to make use of what's on hand. I used a pound of ground beef and left the sausage out. Left out the onion due to allergies. Used dried basil/parsley. For boullion, I used "better than boullion" paste. I didn't have any parmesan, I topped with shredded cheddar as it was all I had.

The boullion paste did NOT work. It instantly solidified into chicken-concrete on my whisk.
Other than that, everything came together nicely. I thought it was a nice, solid four star meal. Pretty and tasty. My husband, however, did not enjoy it at all.

I'll be having lefties for a yummy lunch tomorrow, but I won't make it again simply because I was the only one who liked it.

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JeannaLW November 20, 2011

This was delicious. Did not use 10 cloves of garlic but instead used a big spoonful of my roasted garlic paste. The filling is enough for 18 to 20 shells. Very important not to overcook the shells before stuffing them. The white sauce elevates this dish from everyday to special occasion. Thanks for a great recipe.

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Susan2012 November 15, 2007

AMAZING! This was by far the most difficult recipe I have ever made and I couldn't have done it by myself. However it was SO delicious. It had so much flavor! I used beef boullion instead of chicken because that was all I had, also I left the basil out because I didn't have any. I think if I were to make this alone I would have to have everything measured out and ready ahead of time. Thank you so much!

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KellyMac6 January 21, 2007

Wow! I have made this twice now. The first time as written with homemade crepes, and it was amazing! A great dish for those nights you can decide on a Red or a White sauce. With my leftover crepes, tonight I made a low fat version with lf beef, lf sausage, and lf ricotta. It was equally fantastic! I made my own spaghetti sauce and kicked up the basil in it for the chicken dish. I loved it! THIS is amazing!!!

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AKillian24 October 23, 2006

All I can say is WOW. I've made this dish and shared the recipe with many of my friends, and they've all enjoyed it. I've had to use 2 jars of spaghetti sauce instead of one, so it doesn't turn out too dry! Thanks for posting!

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PurpleGem January 29, 2006
Baked Manicotti