*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
You didn't state if the manicotti shells are cooked before stuffing or not. Everyone should remember that new cooks are trying to find recipes they can use, so don't leave out 'important details'. Thanks for listening
Emily hit the jackpot on this one!! Turned out fabulous. I do have to admit that I cheated and used mile italian sausage instead of just the plain pork. For future reference the noodles are NOT precooked. I did add 1/4 of the jar of sauce and about 6oz. of fresh ricotta cheese to the meat mixture before stuffing the shells. The addition of the bread crumbs wasn't really necessary so I cut the amount used in half. The sauce will cook the shells completely as lond as you keep the dish covered tightly. I hope others enjoy this recipe as much as we did. Also if looking for a real kick, add some pieces of chopped pepperoni to the dish...yummm :-)
This was very tasty. I did make some changes: added an egg and about 3/4 cup ricotta to filling. I also used more sauce than called for. I assembled the dish the night before and refrigerated was able to just pop in the oven next day. Will make again.
My recommendation to someone who wants to make manicotti is to stick to the recipe on the back of the manicotti box. It is much better. This was the 1st time in 6 yrs of marriage that my husband has told me that a dish was bad. Shells were tough & chewy. Not enough sauce. Needs an egg or 2.
I added 4C fresh mozzarella cheese 2C ricotta cheese and 1 egg to this mixture before baking - I had much more filling than I needed so I froze the extra for next time. It was the perfect solution to getting both meaty and cheesy manicotti! I use the end of my spoon to really pack in the filling so the noodles don't collapse. Great recipe!!
I should have known when there was no eggs and water in the recipe that it would not be that great. Very dry once baked in the oven hardly any sauce. Also just a jar of ragu made it taste mostly like spaghetti. I tried this any way and it was not that tasty noodles were alright just the taste of the other ingredients. Also should have known when the recipe said to cook up the onion and to add breadcrumbs. I will not be making this agian. Just not our taste but I am sure others mite love it. If you are going to make this be very leary of the star rating and the reviews. Almost everyone changed the recipe to add ricotta and eggs or water and such. They did not rate on the acual recipe. I suggest looking elsewhere for a manicotti recipe that actually includes either ricotta or cottage cheese as manicotti is suppose to. I just hate when some one will give a 4 or 5 star rating yet changed the original recipe to where it is a completly different one. Try the original first then rate it! If you dont like it then change it.
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