prep 0:20 total 1:00
Cook the manicotti al dente, as specified on package directions. Drain well and place individually on waxed paper to keep the shells from sticking while they cool.
Don’t be intimidated by this dish. It is easy to make. If you don’t have or don’t care to use a pastry bag to fill the manicotti, you can slit open each one along the side (carefully, so none break) and fill then that way, using a spoon. No one will see the open cut. And if you’re brave. . . make your own manicotti pasta! Cut the rolled dough in 4x6 squares, cook briefly, fill and bake. Simple as can be.
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