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    You are in: Home / Recipes / Fresh Manicotti Shells Recipe
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    Fresh Manicotti Shells

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on June 28, 2007

      this was so good and it made the manicotti look beautiful! this was my first time making manicotti sans-precooked pasta tubes and everyone loved it!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 15, 2003

      I've made manicotti and canneloni with crepe-type skins. It is actually easier than trying to stuff the cooked or uncooked tubes{I've tried it all), and tastes so much better. They are less likely to dry out or be tough and chewy. You can also do them in individual gratin dishes for easier serving. They also look much better. There is nothing worse than a manicotti tube with almost nothing in it.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 22, 2010

      This recipe did not work at all. You failed to specify the temperature of the pan. I tried low, medium, and high, and each time was a disaster.

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Fresh Manicotti Shells

    Serving Size: 1 (422 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 97.8
     
    Calories from Fat 19
    19%
    Total Fat 2.1 g
    3%
    Saturated Fat 1.0 g
    5%
    Cholesterol 35.0 mg
    11%
    Sodium 193.5 mg
    8%
    Total Carbohydrate 15.3 g
    5%
    Dietary Fiber 0.4 g
    1%
    Sugars 0.1 g
    0%
    Protein 3.8 g
    7%

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