3 Reviews

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!

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Jeena in FL June 28, 2007

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.

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Tander October 15, 2003

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.

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Golden Gourmet January 22, 2010
Fresh Manicotti Shells