All my dishes use ingredients that are usually sitting in the fire department pantry. I just adjust amounts depending on how many people we have on duty that day. This is always popular. —Nick Kaczor, New Hudson, Michigan
I like to fix the chunky meat sauce for this dish the day before, so the flavors can blend. It serves 12, unless you have big eaters who will definitely want seconds. —Betty Pearson, Edgewater, Maryland
So rich and creamy, this pasta dish is wonderfully cheesy and delicious! “And for time-saving convenience, I like to assemble it the night before, then bake it the next day!”
Susie Sizemore - Collinsville, Virginia
I love this recipe because it makes a lot—two hearty casseroles. Every time I fix it, I add something different, such as extra garlic, to give it a little extra flavor. —Debra Butcher, Decatur, Indiana
Our family of five enjoys trying different ethnic cuisines. This Italian specialty has a little Mexican zip. Be careful not to overcook the manicotti. If the filled shells happen to break, just place them in the pan seam-side down.
This is my husband's favorite dish. He always requests it—even on holidays! You'll love the variety of cheeses and spices that jazz up this manicotti recipe. It's restaurant-quality, but at a quarter of the price! —Luanne Wallace Bennett, Powder Springs, Georgia
This recipe is one of my mom's specialties. It's a hearty main dish that gets requested time and time again. The from-scratch sauce makes each cheesy slice extra flavorful and softer-textured than other versions.—Kim Orr, West Grove, Pennsylvania
It's not uncommon for folks to go back for second helpings of this hearty main dish when I share it at church potluck suppers. The combination of ground beef, noodles, cheese and a zippy tomato sauce is a crowd-pleaser. —Katherine Moss, Gaffney, South Carolina
When I saw a lasagna recipe that did not call for precooking the noodles, I was anxious to try this time-saving shortcut. Making some changes and additions to suit my taste, I developed this popular dish that I now call my own.