By Chef #465934 on April 23, 2007
Photo by I'mPat
Photo by I'mPat
"I think the recipe came from the back of the box of manicotti. Have been making this recipe for years. I like to add some herbs to the tomato sauce just to spice it up a little. you can crumble the bread in a food processor. just pulse a few times."
Serving Size: 1 (333 g)
Servings Per Recipe: 6
"Sorry this did not work for us I did use cannelloni tubes and did not precook them and used all sharp cheddar cheese (I was out of mozzarella) as my lot refer to parmesan cheese as spew cheese but our biggest problem was that we felt there was not enough flavour in the filling (I used a commercial tomato sauce that was infused with garlic and basil; and even that had a raw tomato taste; so would cook that off before using to get rid of the raw flavour and look at adding garlic, basil and oregano to the meat to add flavour to the filling which was quite tasteless. I did add more cheese to the topping of the dish and baked at 175C fan forced for 40 minutes and I got 16 filled cannelloni tubes out of the mix and enough mix left over for a toasted sandwich for lunch tomorrow for the DM. Thank you Chef #465934 for a recipe I would use again but with changes, would also consider a béchamel or cheese sauce instead of tomato, made for Name that Ingredient tag game."
"You are a life saver! I used to make this recipe and everyone I made it for absolutely loved it! Recently, I've been putting together a cookbook for my children and family members and one specifically requested this manicotti recipe. Do you think I can find it? I even emailed the Catelli company to see if they still have it on file somewhere. Thank you SO much for posting it here!! It is THE best!!"