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Average Rating:
Total Reviews: 7
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By Kimafw
Va
on July 26, 2012
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Excellent and easy! I actually mixed ground farm pork and ground turkey for our filling because that is what I had in the freezer. My entire family (12, 8, & 14 yo loved it. I am actually trying to eat lower carb, so I just ate the filling. We had quite a bit of filling left over, but it was devoured quickly. For those having trouble stuffing the manicotti: Don't cook the noodles at all or just cook for about 3 minutes in boiling water before stuffing them. It works either way and you will have little or no problem with splitting.
By LTrask
Philomath, OR
on July 14, 2012
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It was very good and my family enjoyed it. Filling up the manicotti noodles was a little harder than it looked--I split a few... I do think it needed a little more seasoning while the meat was cooking, but it was delicious, and the entire pan was devoured in one sitting! Thanks, Rachael!
By yaldaavila
Los angeles
on April 16, 2012
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This is the best manicotti i've ever made and truly a new household favorite. I forgot to add the Boursin to the cream sauce, but went ahead and melted the boursin in the same pan with a bit of milk and added it on top of the dish and put it in the over. Turned out pretty amazing. Note to cooks: you add the spinach after the meat has slightly browned. your spinach (frozen should be completely drained of any water. great recipe, will use this def over and over.
By CLShearn
Chicago, IL
on February 12, 2012
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Another case of where we see it on TV in the morning and then make the recipe for dinner that evening. I added the spinach with the tomato puree and it turned out great. I had extra turkey/spinach stuffing, which I will freeze and use for a pasta meat sauce in a few weeks. Adding the boursin to the bechamel sauce was wonderful. Overall, this is a great recipe, and we will be making it again, and again, and again. . . My kids rate it 10 stars, but unfortunately, the rating does not go that high.
By dkcotter
Denver, CO
on February 12, 2012
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Recipe looks really good, but I did not see the show. I am guessing that the spinach goes in with the cooked meat? Can someone let me know. Thanks
By screamingclock
on October 02, 2011
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Very good recipe for the stuffing. I used ground turkey. The tip to stuff the manicotti in the baking dish was great, since that is a messy step. There wasn't quite enough of the white sauce to cover my 9x13 pan, so I will up that to 3 C milk and more butter/flour the next time. Will make this again for sure.
By gridironchef
Houston, Texas
on October 01, 2011
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I have not yet made this recipe, but plan to do so very soon. After reviewing the written recipe on the website, it does not indicate when to add the spinach. Fortunately, I was able to see the episode where this recipe was featured. Perhaps you should include this in the written recipe. Thank you.