2 Reviews

Really yummy recipe! I changed it a bit. I kept it strictly vegetarian and didn't use chicken. Instead I used 15oz fat free ricotta instead of the 1/2 cup. I also used frozen chopped spinach. I used a 10 oz. package in the filling and a 10 oz. package in the sauce and it was perfect. My entire family...including kiddos....flipped for it. Thanks for a great recipe!

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LizP January 16, 2010

Delicious! A dream recipe for spinach lovers! Don't be daunted by the seemingly long list of ingredients! This is really quite quick to make and very adaptable: you can vary vegetables according to what's on hand or to meet taste preferences. For the manicotti, my only changes (since I didn't have any summer squash) were to increase the onion, zucchini and spinach and to add 2 leeks - just love the garlic, onion, leek blend of flavours. For the spinach sauce, I used unsalted butter rather than margarine and omitted the red pepper sauce (zero tolerance of anything hot and spicy!) and added some cumin to the nutmeg. Because all my ingredients erred on the side of generosity, with only two of us eating this, I ended up with several portions for the freezer. Always very satisfying when you've enjoyed a dish as much as we enjoyed this. Thank you for sharing this recipe! Made for PRMR.

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bluemoon downunder January 05, 2009
Chicken-Vegetable Manicotti With Spinach Sauce