I wanted to create my ideal version of a stuffed manicotti, which requires a fantastic filling and a meat sauce to die for. This recipe is the final result, and I don't mind saying it's a huge success!—Shalimar Wiech, Glassport, Pennsylvania
"MANICOTTI was served as a first course for Easter dinner, and it's so good that we had to remember to save our appetites for the rest of the meal. Instead of using pasta, Mother made crepes, which we helped her fill with smooth ricotta cheese. It was a special holiday treat."
"Serve this hearty entree with Spanish rice, homemade salsa and tortilla chips," recommends Lucy Shifton, Wichita, Kansas. "I've also made it without ground beef, and our friends who are vegetarians requested the recipe."
Even kids will gobble up their broccoli when it's served this way. "I dress up spaghetti sauce with Italian sausage and garlic, then drizzle it over shells stuffed with broccoli and cheese," shares Jason Jost of Manitowoc, Wisconsin. "My wife and daughter love it!"
I got this recipe many years ago when living in San Francisco. It's so good I made sure to bring it with me when we moved to the Midwest. The sweet basil s sauce pairs well with the rich cheese filling.—Melba Perlenfein, Barstow, Illinois
This hearty stuffed pasta dish will feed a crowd. Tangy tomato sauce tops manicotti that's filled with a mouthwatering blend of Italian sausage, chicken, spinach and mozzarella cheese. Be prepared to share the recipe!—Pat Schroeder, Elkhorn, Wisconsin
Shredded zucchini and bottled Italian salad dressing give such yummy flavor to the cheese filling in this pasta bake that guests will never miss the meat. "It's the perfect size for a small gathering," informs Lisa Otis of Drain, Oregon.
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.
A friend served this for supper when I visited, and she placed individual servings on a bed of lettuce, then sprinkled them with cheese...it was both pretty and delicious.—Judy Wulf, Hancock, Minnesota
These tender manicotti are much easier to stuff than the purchased variety. People are always amazed when I say I make my own noodles. My son fixed this recipe for several of his friends, and they were extremely impressed with his cooking skills. —Sue Ann Bunt, Painted Post, New York