Appears in Cook's Illustrated January/February 2007, America's Test Kitchen TV
Manicotti may look homey, but blanching and stuffing pasta tubes is a tedious chore, and the ricotta filling can be uninspired and watery. We wanted a simpler, better recipe.
WHY THIS RECIPE WORKS
For a baked manicotti recipe with all of the flavor and none of the fuss, we discarded the slippery tube-shaped pasta and decided to spread the filling onto flat wrappers instead, which we then rolled up. For the wrappers, we found that no-...