About this recipe: Beautiful cannelloni pasta tubes filled with a supremely cheesy filling of ricotta and mozzarella cheeses and tomato pasta sauce, topped with Parmesan and fresh parsley and baked into a delicious pasta main.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'Parmesan style hard cheeses' which are suitable for vegetarians.
Wow, this manicotti is super! I did not boil the manicotti because it breaks too easily. Filling them while they are raw is fine...just make sure the manicotti "rests" in the sauce for at least a few hours before cooking so it absorbs some of the moisture from the sauce. I followed ingredients almost exactly, except I added a large can of crushed tomatoes in addition to the spaghetti sauce and I added a teaspoon of garlic salt and a dash of italian seasoning to the cheese mixture. Adding a can of crushed tomatoes gives it more of a homemade taste and more moisture because Prego / Ragu tends to tast a little processed. Adding the garlic salt and italian seasoning gave the cheese more flavor. Anyway, it came out great! Very creamy and flavorful. I also made sure to use good quality fresh grated Parmesan...none of that green can stuff! Definitely a keeper! P.S. I would NOT recommend adding an egg to the mixture...unless you want ricotta cheese that has scrambled egg consistancy! This mixture stays together fine without it, so don't add it!!! - 21 May 2005 (Review from Allrecipes US | Canada)
To take the bland out forget the egg and add garlic cloves that have been oven roasted (makes a big difference) crushed and blended well with cheese mixture. Also replace the parsley with double the amount of fresh spinish and place slices of Itialian sausage around the pasta than cover with sauce and bake as instructed. - 30 Oct 2002 (Review from Allrecipes US | Canada)
This is the best recipe I have ever gotten from allrecipes. I loved it and my family has told me to make part of our regular menu. I have made it several times since. The recipe is perfect the way it is so you dont need to make any changes. - 16 Apr 2007 (Review from Allrecipes US | Canada)