Episode
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A simpler, easier method for making manicotti that wouldn’t test our patience.
Stuffed manicotti makes a hearty and delicious main course, but in most cases its preparation is best left in the hands of
a practiced and patient Italian grandmother. Manicotti may indeed look homey, but blanching and stuffing pasta tubes is
a tedious chore, and the ricotta filling can be uninspired and watery, making all that effort for naught. We wanted a
simpler, easier method for making manicotti that wouldn’t test our patience, and we wanted it to taste as good as it
looked—tender noodles, a rich and creamy cheese filling, and a well-seasoned tomato sauce to pull the dish together.
Thick slices of toasted garlic bread make the perfect accompaniment.
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