Meaty Spinach Manicotti
Total TimePrep: 30 min. Bake: 45 min.
I only used 1 pkg of spinach, there's no way my family would've eaten it with 2! I also prefer ground turkey or ground beef in it instead of the cubed chicken or turkey. With those adjustments we really enjoyed it. The white sauce on top is really good.
It was good but it calls for waaaaay too much spinach. Will make it again but with half of the spinach.
I made this a day ahead as I figured the prep time was way off and it was. I must have filled my shells more than they did because I didn't have enough filling for 2 boxes of shells so next time I will 1/2 the recipe.
Gonna make it again! Right after Thanksgiving dinner, the whole family gathered to stuff manicotti. We popped the pans in the freezer and had one for Christmas. Wonderful mix of flavors!
No comment left
An excellent dish with lots of eye appeal. I agree that the prep time is longer than thirty minutes, more like forty five to fifty minutes because of the number of manicotti shells it fills. The next time I prepare this I will cover the pan loosely with foil to keep the pasta moist.
No comment left
Tastes great. Lot's of work. Took me more then 30 minutes to prepare...worth the time tough.
we tried this recipe when it first came out in Jan. 2001 issue, we love it still and wouldn't change a thing!
We really enjoyed this tasty dish! A great way to use up turkey leftovers. I made it quite a bit easier by using cooked Rotini in lieu of Manicotti shells; no stuffing of the shells necessary!! I also used fresh baby spinach, rather than frozen spinach. Turned out great! Definitely a keeper!