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Baked Manicotti with Sausage and Peas Recipe

Baked Manicotti with Sausage and Peas

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (91)

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Average Rating:

Total Reviews: 91

Showing 41-50 of 91

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  • on July 22, 2011

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    10 Stars.... My husband said... Oh Baby this is like a restaurant.... Wooow thi is the best pasta you made!!!!!............. yupiiiiiiiii.... hahahahahhahahahhaaha hhahahhahahhha

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  • on July 21, 2011

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    My kids & I watch this show and one of my boys requested that I make this and the cookies. This was very easy to make and oh so yummy! I made a few adjustments: didn't make the fonduta sauce and just a little cheese on top since were trying to establish good eating habits in our family and we had those cookies as a treat (very good too. For those who have trouble with the manicotti it shouldn't break if it's not overcooked. I boil the pasta first and let it cool. Use a tiny spoon (like for tea or coffee and hold it over the mixture with the bottom on top of the mixture so you have a base and stuff it pushing it down. Very quick about 10 sec each. Definitely will be making this again very good and the kids love it!

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  • on July 21, 2011

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    Oh c'mon you guys...it's not that hard to stuff the shells. This recipe is FANTABULOUS!! I used ground beef that I dr.'d up w/ italian seasonings instead of the sausage and it was great!
    It is rich but oh so flippin' good. I ate almost half the pan...but don't tell anybody. :

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  • on July 20, 2011

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    I have tried many of Giada's recipes, and I must say this is my favorite thus far. Rich and wonderful flavor. I can't wait for the leftovers.

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  • on July 19, 2011

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    Delish! Time consuming stuffing the shells but totally worth it. Used Parmesan and mozzarella cheese in the fonduta sauce. Mozzarella made the sauce thicker. Would definitely make again.

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  • on July 19, 2011

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    Awsome! A little time consuming, but totally worth the effort. I added lots of fresh basil and less salt. Happy cooking!

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  • on July 19, 2011

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    i love this kind of food yummmy

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  • on July 19, 2011

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    This was really good. I couldn't find manicotti pasta so I used lasanga rolled up. It was so good. My family enjoyed this as a change of pace. However this dish is very heavy and cheesey!

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  • on July 15, 2011

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    I made this last night and it was really good! It was a bit heavy though with all of the cream and cheese, so I have a bit of leftovers for tonight. My husband said he didn't like how intense the cheese sauce was, but I liked it.

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  • on July 12, 2011

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    DELICIOUS, BUT HERE'S SOMETHING FOR YOU MANICOTTI SHELL STUFFERS....TRY THIS: GET BARILLA NO-BAKE LASANGA AND PUT THEM INTO A BAKING DISH, SPREAD APART AND POUR 1" BOILING WATER OVER THEM AND LET THEM SIT 5 MINUTES. WHEN PLIABLE, PAT DRY AND (USING ABOUT A 1/4 CUP OF FILLING, SPREAD ON PASTA STOPPING ABOUT AN INCH SHORT OF THE OTHER END. ROLL UP AND VOILA! YOUR OWN STUFFED MANICOTTI.

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