Pork, Spinach, and Ricotta Manicotti

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A+++ recipe!! You have to try this one out!!

My husband, son and his friends LOVED it? I was a little
Reserved about the crepe use in this dish but It was perfect!
The filling was delicious and satisfying. The use of the bechamel
Genius.
I did use my own red gravy, but boy it never tasted this good!!
Thanks for sharing!

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I was not sure if this would be a winner or not but I love manicotti and gave it a try. It was the best I've ever made. I usually only use cheese in my manicotti but the spinach and sausage really gave it a burst of flavor that was so great. I used smoked turkey sausage (for less fat and mushed the links with my fingers to separate and dice. I also used higher quality ingredients (ricotta, parm cheese which I think makes a difference. I used my usual Ragu sauce (I know Anne would be appalled but I like it, it tastes good to me and it was easy. The crepes were super easy to make and took no time. I make them earlier in the day for less work later. It was challenging to manage the sauce and stuffing at the same time. So important to have your 'mise en place' in order! Will definitely be making this in the future and any time I crave manicotti.

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I have made a couple recipes lately using spinach and just cant seem to prevent it being soggy...maybe my fault, REALLLLLLLY SQUEEZE THE MOISTURE OUT...MAYBE RUN IT THROUGH THE SPIN CYCLE ON YOUR WASHER AND PUT IT IN THE DRYER. Ok, maybe not that bad but....if I make it again I would maybe even leave spinach out and add lots more meat. That makes it almost lasagna. I was pleased to learn to make crepes and bechamel sauce....also another recipe for marinara sauce! If you make it and it turns out too soggy like mine, what worked pretty well is put it back in the oven, uncovered, at 200 for an hour or so. It still needs less spinach and more meat but really good taste and the bechamel sauce was delicious! Thanks ann.

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WHOA DADDY! this recipe is incredible! i do baking--not cooking and this was my first attempt at cooking and it turned out fabulous. by the way, my wife is happy too. thanks anne!

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i really like to watch you and i try not to miss any, you are the most down to earth, it is like watching one of my friends on the show, please do not ever quit being you , you are great

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I caught the last few minutes of this show over the weekend, and liked what I saw enough to download the recipe. I made the individual components yesterday (crepe batter, bechamel sauce and filling, then pan fried the crepes this afternoon prior to the final assembly. However, I "doctored" a jarred marinara sauce with fresh sauteed onions, garlic and herbs, instead of making the marinara sauce listed. I liked the combination of textures and flavors. Rolling the filled crepes is easier than stuffing partially cooked manicotti shells, but making the crepes takes time. My husband thought the crepes got "lost" in the rest of the ingredients, but he tasted one on its own right after I made it and liked it. My younger son isn't crazy about spinach, so I'm not sure this one will go into the regular meal rotation, but it is nice for a change of pace.

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I usually love everything that Anne makes but this was my least favorite so far. Good flavor but the crepes get soggy and turn to mush.

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this recipe had my mouth watering watching the show. Then you used tomato sauce and I cried. My hubby is alergic to tomatoes so what can I do to make this with out it tomato sauce. would love some help with this
Pam

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I did a search for stewed cherries and it was the second recipe listed. Can't wait to make them.

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Loved the recipe, the filling, everything, EVERYTHING. They are truly spectacular! I am eating them right now. See ya!
Love you Anne!