Spooning a cheesy filling into manicotti shells can be time-consuming and messy. To avoid the trouble, I put the filling into a cake decorating bag and easily pipe it into the pasta tubes. —Gayla Almendarez, Pryor, Oklahoma
“Everyone raves when I serve this. It’s like something you’d find at a fine Italian restaurant, but can quickly cook at home instead. It’s great with salad and bread.” Michele Nadeau - Monroe, Michigan
Combining an Italian pasta and Mexican ingredients created an exceptional dish for Mrs. Larry Phillips from Shreveport, Louisiana. She writes, "This recipe is well-liked even in Cajun Country Louisiana!"