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
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!"
“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