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September 11, 2002

This was wonderful!! Though I did make my own sauce (I sauteed ablout 1/2 lb of mushrooms in butter and garlic and the added a 16 oz can of tomato sauce and added some basil, pepper and more garlic to taste) and I added extra mozzarella on the top toward the end of baking. This was my first time making manicotti and the first time my husband had ever had it at all. We both LOVED it! and it made yummy leftovers too. Will definatly be making again soon! Oh and I used the zipper bag method for filling. I left the pasta a bit more under cooked than "al dente" (the box said 7-10 minutes and I cooked them for almost 5). WOW it was so easy! Thanks for the recipe.

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