Baked Manicotti with Meat Sauce
29 comments
Appears in Cook's Country October/November 2009, Cook's Country TV
We spent hours in the kitchen, but our manicotti was still mediocre. Could we make it faster-and better?
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WHY THIS RECIPE WORKS
Fresh pasta was ideal for rolling up the manicotti tubes in our Baked Manicotti with Meat Sauce, but no-boil lasagna noodles worked almost as well with a fraction of the effort. Breaking down the meat in the food processor allowed its flavo...
