This is a very rich cannelloni with meat, spinach and cheese covered by both red and white sauces. Perfect for a casual dinner party.
I have made this 2 times now & it will definately become a regular meal at our house. Both times I halved the original recipe, which was plenty for our small family. Next time I will make a full batch & freeze half. I also substituted Italian sausage for the ground beef. It definately makes for a rich dish. YUM! TIP: I put the filling in a Ziploc baggie, snip the end & use it to "pipe" the filling into the manicotti shells. - 15 May 2006 (Review from Allrecipes USA and Canada)
Excellent recipe! Thank you A little tip for easy Manicotti Noodle prep... Stuffing the shells can be VERY time consuming. I parboil the noodles (half of the box requested boil time) and I cut a slit down the backside and open it up into a square and add the filling. I roll it back together and place it in the pan slit side down. No one knows the difference once it is cooked in the sauce! - 05 Dec 2005 (Review from Allrecipes USA and Canada)
Oh man, is this AMAZING. Followed a recommendation, and halved the garlic and used 1/2 pound sausage and 1/2 pound beef. It took a while to make, but it was not hard by any means - something you open a bottle of wine while making; by the time the wine is done, the incredible meal is done as well. The white sauce TOTALLY makes the dish, and goes well with Ragu Traditional, which is mild enough to not overpower anything else. The manicotti stuffing would definately have been bland, if not for the sausage and the Italian seasonings I added (this is a MUST). Thanks though, adding this to my recipe box as I write this!!!!!! - 18 Nov 2002 (Review from Allrecipes USA and Canada)