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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.

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Hi-desertKath February 04, 2010

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.

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jilllafrance_13168289 September 22, 2013

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.

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Michelle M. C. April 21, 2013

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.

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rmaxfield December 31, 2009
Mc Call's Cooking School Manicotti