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I love it! In order to make these using less cheese, I added a box of frozen spinach and chopped red onions. Thanks for the re-heat instructions; I freeze individual portions and they are perfect for a no-hassle dinner.
We LOVED this! I actually forgot it was in the freezer for the past 3 months...whoops! The taste was excellent and simple..I would describe it as a "back to basics" flavor. I had everything on hand and it was really easy to make...the only pain was filling the manicotti, but I might try the cookie press idea next time! I let my pasta cook a bit too long and will knock that down a bit next time too. Taste was great for the whole family, my 3 and 1 year old girls LOVED it! DH and I tend to like spicier or more flavorful dishes but this was well received by all. Will be a regular double or triple batch for OAMC. Thanks for posting!
I really did love it...the only reason I'm not giving it 5 stars is because I really didn't think it needed any salt. I actually only added 1/2 tsp of salt and for me it was still too salty. I will be making it again though because it was so easy to make! Thanks.
Oh my goodness! My family thinks I went to cooking school over the weekend! I followed the recipe as far as measurements. I combined everything in a large mixing bowl and whipped it until it was very creamy. I then spooned the mixture into a large freezer bag. I cut a very small hole in the corner of the bag and twisted the top as I went along. Holding the manicotti noodle lengthwise, and resting the bottom in the dish, I was able to squeeze the mixture in better with minimal mess. I poured the sauce over the top and tapped the dish on the counter to get it even across the top and followed the cooking instructions. When the full hour was up, I took it out, turned off the oven and added a layer of mozzarella cheese on top. Put it back in until the top cheese was melted and it was good to go! My family loves it and it's now the requested dish at all family functions. *This is also good to cook and then freeze - tastes great either way!* Thank you Tish!
Made several make ahead meals for busy friends. They loved it. We haven't actually tried it yet, but it was simple and easy to do. Thanks for posting.
Really easy to throw together, and it tasted really good. Made it in September during a big cooking session, and put it in the sink to defrost w/ some warm water this morning. Dh and I both loved it. Only change was to add some shredded cheese to the top- dh request. Thanks so much for sharing Tish!
The recipe was easy to follow and the Manicotti was good, but I like my Manicotti to have a little more flavor. I tried this recipe as is, but next time I'll probably try to add some additional cheeses to help intensify the filling's flavor. Overall, it was a good recipe and easy.
Great recipe! The manicotti are kind of hard to stuff, but it's worth the effort.
I just made this for freezing. My Mother made it all the time when I was a kid and I had no idea how hard it was to stuff the shell (even when al dente). I tried a ziplock and it didn't go in deep enough; I tried a cookie press (1st time and it popped open twice; I tried an iced tea spoon and found my fingers were best! I skipped the parsley and the cottage cheese and just used extra mozzerella and extra Parmesan. I covered the stuffed manicotti with sauce. We now ate this tonight and it was worth all the labor of stuffing it! I wish I had made more. Next time I'll double and freeze two meals. Had is with Mean Chef's spinach with brown butter and garlic and some garlic bread. Thanks again Tish!
This was wonderful..very close to my grandmother's recipe.. I added a few pinches of nutmeg to the ricotta mixture. I would suggest against using a store bought sauce. These manicottis deserve the best home made sauce you can make! thanks!