Swiss Chard and Sweet Pea Manicotti (Winter)

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very rich and delicious. A wonderful way to add swiss chard to your menu. Somewhat labor intensive, not as easy and neat as Giada prepared it. But nevertheless, well worth the work. I might even try a marinara type sauce with less cheese sauce on top next time.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

OMG soooo good!!!! Great winter pasta. I had a few mishaps in the kitchen but it all turned out well. What can I say I don't have a nice prep team like Giada. She makes it look so easy and neat. But again great.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this yesterday for a small dinner party to rave reviews. It is VERY rich. Two manicotti's were enough for most (one person had second's. I used more garlic and that is the only change I made. Next time I will turn it into a layered lasagna because the manicotti shells were just not worth the effort. I would also add even more chard and peas and I might consider adding an egg like another reviewer mentioned, as the filling "oozed out" quite a bit. A time consuming recipe, for sure. I made Ina Garten's homemade ricotta recipe from Food Network--wonderful! Will make again en mass and freeze (have a lot of chard and kale from garden and think kale would work well too.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

it was good but a decent amt of work. I used fontinella cheese instead of fontina for the topping sauce and that was a mistake- it curdled in the pan. I would even put a tomato sauce over this instead of making the cheese sauce on top. It's rich enough already.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is absolutely amazing! I haven't gotten around to reviewing this until now, and I've made it several times. The ingredients are rather expensive, mostly because of the cheeses, since fontina is $11 in general. It is a lot of work as well, but let me tell you, it is totally worth it a couple times over! Plus, manicottis are sold in packages of 13 or 14, so it makes a lot, and can serve 6 or 7 people if everybody gets two! I highly recommend this, everybody I've told to make it loves it! This is a family favorite!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My grandchildren loved it!!!! I almost fell out when they want 2nds. I had to sub some ingredients still was awesome. My son and daughter-in-law was in on leave from Afganistan and this was a real treat for them.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Excellent recipe! I think that this was the tastiest meal that I have ever made (and I cook a lot. I added an egg to the ricotta mixture because I was worried that it would all fall apart and it turned out perfectly. My husband and my best friend were the lucky ones that got to eat it and they were still raving about the manicotti the next day. I highly recommend this recipe, I swear it's the most delicious meal in the world!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great winter dish! My husband and I loved it. We made everything as specified except that I didn't have manicotti shells so I used lasagna squares and rolled them up. Admittedly it probably would've been simpler to use manicotti shells but they got the job done :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

So very delicious! One of my favorites. Very rich and decadent dish. Comfort food to the max! Is very messy piping the ricotta mixture into pasta shells, especially if you are using a ziplock with the corner cut out, but so well worth it! Investing in an icing bag for sure! I have made this dish several times and every time is a hit! I have even used spinach in place of the chard before and it was just as great.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

OMG this is the best thing I've ever made. I followed the recipe exactly but we wanted to add a bit of protein. We cooked 2 chicken breast (boiled them and diced them up very small and then added it to the mixture in the pastry bag. This did not change the flavor at all. I will say they are so rich that you cannot eat more than 2 manicotti in a setting and if you eat many you will gain a couple inches in your waist but TOTALLY worth the extra calories.