For all the years I've been cooking, I shied away from manicotti because I found the pasta tubes to be fussy and temperamental. I'd rather make lasagna, pasta toss, or even stuffed shells than try to fill slippery pasta tubes that split in half partway through. And then one day I found myself watching the America's Test Kitchen show, which is super dorky but always informative. They suggested using softened lasagna noodles and making rolls. It's so much easier! You spend less time sticking your hands in boiling water! There's no broken bits of pasta that you have to try to patch together and conceal in the bottom of the dish! It is a bit of a production because you need to spread everything out on the counter, but it really isn't too complicated, and you can clean up as you go. Baked Manicotti inspired by America's Test Kitchen - You can sign up for a free subscription, which I would recommend Ingredients Sauce 1-2 28 oz cans cr...
Adventures in cooking, baking and parenting.