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
In Fall River Mills, California, Mary Vega jazzes up a can of beef chili to create a sauce for cheese-filled manicotti. "I first made this zesty dish when I got married," she explains. "It tastes like you spent hours in the kitchen, but it's really fast and easy.