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I have had this recipe for at least 35 years and it is excellent. In the original recipe the 1 1/2 cups water is mistakenly left out of the list of ingredients for the manicotti (it is mentioned in step 5 of the directions). For some reason every single repeat of the recipe does the same thing. I corrected it in my copy of the recipe and have always wondered why nobody else has.
I tore this recipe out of the McCalls Magazine many years ago and used it faithfully for years - the person posting says 1984 but I swear it's longer than that! LOL. It's the best one I've ever made and after all these years (like others said, 30 plus years). I know I have that torn out recipe somewhere but I just can't find it. Sooooooo pleased to find it here. I don't care if you call these Cannelloni shells or Manacotti shells they are still awesome. I always use a cheese mixture because my family never made meat filled ravaoli, lasagna or anything like that - Grandma was from Italy. I usually add about 1 Cup chopped spinach squeezed very dry to the filling for extra nutrition and color. I make my own sauce - old family recipe - and often add sausage and sometimes mushrooms to it. It's to die for! Thank you Laurel Bay - you are a life saver!
OK. I've never actually written a review before, but I really want to add my praise for this dish. Like the other reviewer, I've been making it for about 35 years and usually have several manicotti casseroles, in the freezer, for unexpected company. The crepes are so much better than the store bought noodles. Also the sauce is so superior to sauce you can buy. (I use the sauce for spaghetti as well). I usually use half cottage cheese/half Ricotta. I personally like it better that way. And I often just use 4/% fat cottage cheese and leave out the ricotta completely. It's delicious and a great dish to freeze. You can put it straight from the freezer into the oven, or leave it out to thaw a bit. This recipe is very forgiving, so you can play around with it.
I haven't yet made this particular recipe, and usually hate when reviewers comment before making, but I have a hard copy of the original printing of this recipe, and it appears that the sauce recipe is missing 1 teaspoon dried basil leaves after the oregano.
My mother and I have made this recipe for years with Italian Sausage (1-2# browned) and 1 1/2 cups Red Wine in the sauce. IT IS THE BOMB! I have never tasted one near as good and doubt I ever will. Try it, crepes and all, and you will not be disappointed.