2 Reviews

A winner at my non-eating ricotta household! DH always loved my meat and cheese stuffed shells and loved these just as much. I used diced tomatoes with garlic and onion, McCormick brand spaghetti sauce mix (1 envelope with mushroom and 1 envelope zesty). For the cheese, I used a shredded blend of 6 Italian cheeses and also topped off the dish in step #10 with extra cheese, as well as sprinkling on some Italian seasonings. I baked it for about 45 minutes with the foil on, then for about 15 minutes with the foil off and it was perfect. A keeper here at my house; thank you!

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TheDancingCook January 07, 2005

We really enjoyed this one last night. I substituted parmesan cheese for the grated cheddar and added some shredded mozzarella on the top for the final ten minutes of baking. Next time I will bake a little longer than 40 minutes...the manicotti shells weren't quite done. Still this was wonderful and has been added to our list of family favorites. Thanks!

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HoosierMomOf5 April 05, 2002