Best Baked Manicotti

We love manicotti at our house. I’ve tried a zillion recipes, and all of them have been so-so. Until this one.

From America’s Test Kitchen, this is hands down, the best manicotti ever. I’ve been making it for months now and I don’t think I’ll ever be able to try another recipe.

The novel idea behind this recipe is the use of no-boil lasagna sheets to roll up the cheesy, creamy, delicious filling. Why is that any advantage over stuffing the hollow manicotti, you might ask? Well, first and foremost, you get a lot more noodle to filling ratio which I love AND you aren’t cursing as you try to stuff the filling inside of the fragile, annoying hollow tubes. I’m telling you, this is the only way to go.

On top of the novelty, the flavors of the homemade tomato sauce are simple but amazing and they complement the creamy ricotta filling perfectly.

Oh, and one more thing: this freezes wonderfully well. I promise, what may seem like extra work is well, well worth it when it comes to manicotti. Remember, I’ve tried a zillion recipes. I should know.

Recipe Update (5/5/10): I make this recipe a lot and I’m finding that I use dried basil more than I do fresh (since I make this dish more during the colder months) so I noted that in the recipe. Also, many times, I have a half-batch of this divine spaghetti sauce leftover in the freezer and so instead of making the tomato sauce below (which is also delicious), I’ll make the manicotti as directed and then use my defrosted spaghetti sauce to top and it makes this meal even easier!

Best Baked Manicotti

Yield: Serves 6-8

Best Baked Manicotti

Ingredients

    Tomato Sauce:
  • 1 28-ounce can diced tomatoes (in juice)
  • 1 28-ounce can crushed tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 3 medium cloves garlic, finely minced
  • 1/2 teaspoon red pepper flakes, optional
  • 1/2 teaspoon salt
  • 2 teaspoons dried basil
  • Cheese Filling and Pasta:
  • 3 cups part-skim ricotta cheese
  • 4 ounces grated Parmesan cheese (about 2 cups)
  • 8 ounces shredded mozzarella cheese (about 2 cups)
  • 2 large eggs , lightly beaten
  • 3/4 teaspoon table salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons chopped fresh parsley leaves (or 2 1/2 teaspoons dried parsley)
  • 2 teaspoons chopped fresh basil (or 1 teaspoon dried basil)
  • 16 no-boil lasagna noodles (I use the Barilla brand – apparently they are supposed to be the most similar to homemade pasta and I love them, both in this and in lasagna)

Directions

  1. Adjust oven rack to middle position and heat oven to 375 degrees.
  2. Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.
  3. In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.
  4. To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
  5. Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.
  6. Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.
  7. The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.
http://www.melskitchencafe.com/best-baked-manicotti/

Recipe Source: adapted from America’s Test Kitchen

101 Responses to Baked Manicotti

  1. ARLENE says:

    I adore manicotti, too, and haven’t used one of those awful dried tubes in over 30 years. I usually make or buy fresh pasta, cut into rectangles, and fill and roll. I do NOT boil the pasta first. Just be certain to cover it all up with sauce and it bakes beautifully. I use the Barilla no boil sheets for lasagna all the time. I love the taste; they’re thin and almost like the crepes we used to use for manicotti. I’m going to try soaking and using for cannelloni. Thanks for the idea.

  2. JoAnn says:

    Oh yum! I cannot wait to try this. I’ve always avoided stuffed manicotti for the reason of burning my fingers handling those hot noodles. Thanks!

  3. Melanie says:

    Kara – I’m glad you liked this meal (and the other ones you listed). I’m honored you would try so many. Thanks for letting me know!

  4. Greg and Carlin says:

    I’m excited to try this recipe! Does it really matter if you use crushedtomatoes and diced tomatoes?

  5. grace says:

    correct me if i’m wrong, but wouldn’t working for america’s test kitchen be the best job ever? their dishes are usually spot-on, and i can easily believe that this is the best manicotti. looks great!

  6. Melanie says:

    melanie – (great name!) – thanks for your comment. I’m glad the cinnamon rolls and bourbon chicken have been hits for you. Thanks for the comment!

  7. Candace@craftysisters-nc says:

    I have been obsessed with America’s Test Kitchen, Cook’s Illustrated, All-time best recipe special edition! They are so good. I picked it up at Target a few weeks ago and have baked many recipes out of it. I saw the manicotti recipe, I must try this now!

  8. Queen B. says:

    we love this too !

  9. Jessica says:

    I agree, I really do not enjoy trying to stuff the filling into a hollow fragile noodle that usually rips on me.
    This is a wonderful idea! I would have never thought of using a already cooked lasagna noodle.
    I am bookmarking this for a definite future make. Thank again!

  10. *The Internet Cooking Princess says:

    Just stumbled on your blog Melanie and I love it! (Do you do your own food photography? It’s incredible!)

    I actually tried your shrimp enchiladas and they were delicious – thanks!

  11. Norah says:

    I agree with you. I’ll never go back to manicotti shells. I made this a few months ago and it was delicious. Your picture is making me crave it again.

  12. Amy and David Ziehl says:

    I am pretty sure that this beats my manicotti. Yum!

  13. annebabe says:

    I just printed this and am off to the store! We have some friends coming into town to run a marathon and Friday night, its carb up time! Hello Manicotti!

    Confession: I usually use the recipe off the box, but this obviously has to taste far superior and I’m so excited to try it! You are my test kitchen. :)

  14. Peregos says:

    We make a very similar manicotti. We freeze it as well, and we do put it straight from freezer to oven and cook it for an hour covered (350ish) and another 15 minutes uncovered. Just an FYI. Yummy.

  15. Melanie says:

    E – thanks for your comment! I’m glad that you found my blog via the shrimp enchiladas. Thanks for checking in!

  16. Mini Baker says:

    how funny! this is almost identical to my manicotti recipe! I’m so excited i found your blog! Its one of my new favorites! I’ll be back often :)
    Mini Baker

  17. CrystalsCozyKitchen says:

    Those look so delish! I forgot how much I love Manicotti… I need to make it now!

  18. Melanie says:

    Greg and Carlin – by changing the kind of tomatoes you use, you might lose a little texture (like if you use all crushed instead of some diced) but ultimately it boils down to preference so use what you like – just make sure you use enough so there is the right amount of liquid to bake into the noodles!

  19. Melanie says:

    The internet Cooking Princess – thanks for your comment! I do use my own food photography and it’s very amateur, so thanks for thinking it looks good! I’m glad you liked the shrimp enchiladas – they are some of my favorites!

  20. E says:

    Hi! I found your blog couple of weeks ago when I was making shrimp enchiladas and Googled the recipe. I love your recipes and those are easy to understand even I´m from Finland (currently living in NY) and english is not my native language. I have my own cooking blog too but unfortunately it´s all in finnish. Keep up the good work with this blog, cant wait to see what you are cooking next :)

  21. Molly says:

    I am bookmarking this one too ( along with many other of your recipies!!) I’ve actually never tried manicotti, but this sounds doable!

  22. melanie says:

    oh my goodness! i have been a regular of your blog for a few weeks and i love it! i made your pudding cinnamon rolls yesterday and your burbon chicken today. they were both excellent! i can’t wait to try this manicotti either. thanks for such good recipes!!!

  23. Anonymous says:

    This was my first time making manicotti, and the recipe was awesome. My kids loved it. Thanks for an awesome blog. I’ve also tried the tortellini bake, broccoli rice casserole (and added chicken) and the broccoli cheese soup. Everything is AWESOME! Keep them coming. My dinners are being revamped and spiced up!!!!!

    Kara

  24. Anonymous says:

    I was going to have lasagna tonight but since this looks so good I think we will be having this instead. I whipped this up this morning while my youngest took an unexpected nap. Now it’s sitting in the fridge waiting to be baked for dinner. It looks and smells wonderful. -Liz K.

  25. Libby@CookingWithLibby says:

    Oh my! This looks yummmo!! I’ve made manicotti before also but it never looked like this. I must try this recipe :) Thanks for posting it :)

  26. megan says:

    Every time I come to your site, I end up bookmarking another recipe! haha when will I have time to make them all? This looks awesome. I’ve never made manicotti before, so I”m glad I get to start with the best recipe!

  27. Melanie says:

    Camille – I hope you told Patrick you came up with this recipe all by yourself. Talk yourself up when it comes to a great meal!!

  28. Melanie says:

    Leisel – glad you liked this!! I hear you on the busted tubes of manicotti – annoying! That’s why this recipe is “the one” for me. I wish I was close enough (actually I have no idea where you live) to cook for you – just as long as I don’t have to do the dishes.

  29. Anonymous says:

    Have stumbled on your blog..i might try your recipe.

    Hope you can visit my blog 2 – http://lutongpinoy.info

  30. Valerie says:

    What a great idea and it looks pretty and delicious.

  31. Alicia says:

    I am making this tonight for sunday dinner. Thanks for your recipes. I am now obsessed with your blog as every recipe I have tryed is wonderful. Thanks for sharing!!! I love it

  32. Gina says:

    Made this last night and it was FANTASTIC! The only thing I’ll do differently next time is to make more sauce for on the side! This is a real winner!

  33. Melanie says:

    Alicia – let me know if it turned out for you! Thanks for your comment – I’m glad you’ve enjoyed some recipes from here.

    Gina – glad this turned out! Thanks so much for letting me know.

  34. Traci says:

    Just tried this as written except I added a little bit of nutmeg to the filling-delish!! Thank you so much for yet another GREAT recipe!

  35. Melanie says:

    Traci – oh, I bet the secret ingredient of nutmeg really enhanced the creamy filling. Fantastic idea!

  36. SnoWhite {Finding Joy in My Kitchen} says:

    these look so great :)

  37. Nicole says:

    Hi Melanie, I’m planning on making this soon. One question: about parchment. I never have it on hand, and it seems like recipes are always calling for it. Is this something I need to have around or is there something else I can use instead? When I freeze it can I just put plastic wrap and then tin foil? Thanks!

  38. Melanie says:

    Hey Nicole – Usually you can interchange wax paper for parchment when it calls for it in baked goods like cakes (to line the bottom of a cake pan). But as you suggested, if you don’t have it on hand for a recipe like this, you could definitely use a layer of plastic wrap and then aluminum foil – just be sure to remove the plastic wrap before baking. Let me know how it goes.

  39. camille says:

    Mel, thank you! Patrick’s favorite meal is Manicotti and I have tried different recipes and this is by far the best one I’ve tried. They looked great and tasted even better. I think for my family the only thing I would do differently next time is use 2 cans of crushed tomatoes instead of the diced because we are not big tomato fans.

    This is definitely going to be my “take dinner to people” meal!

  40. Leisel says:

    Wow! That was so awesome. I made this last night and I loved it. Ya know how sometimes when you buy a box of manicotti some of the tubes are all busted up? NO MORE! It was pretty simple and quick! Thanks again. The only thing better would be if you could come cook it for me!!!!

  41. Nicole says:

    I assembled this last night and we had it tonight for dinner – ah stress free Sunday dinners are lovely! It was delish! I broke some of the noodles, but I think I learned I just have to be a bit more careful and maybe let them sit in the water longer. I subbed cottage cheese for the ricotta because the husband prefers the flavor. It turned out really well, thanks again!

  42. Melanie says:

    Nicole – glad this turned out ok for you! Brian prefers cottage cheese, too but I’m never nice enough to sub it for him. I’ll make sure he doesn’t see this comment. :)

  43. Melanie says:

    Janeil – I use freshly grated parmesan from a block of cheese. I suspect whatever you use will taste good but I prefer the freshly grated parm.

  44. Chris and Janeil says:

    Do you use freash parmesan cheese or the can? It looks so good I am going to give it a try. Thanks for all your help answering my questions.
    Janeil

  45. idahomichele says:

    melanie– We had these last night and they were divine! just thinking about the leftovers makes me happy. thank you for the recipe.

  46. Melanie says:

    idahomichele – great minds think alike since we had these also! Glad they were good enough to look forward to the leftovers…that’s always a good sign!

  47. Amber says:

    I had never made or even ate manicotti, but when I read this recipe, I knew I had to try it. I made it last night, and my family thought I was a rockstar! It turned out really quite delicious! My four year old was even asking for more. the only thing I will do different next time is make two small pans and freeze one. THANK YOU!!!

    I can’t wait to eat the leftovers for lunch today!

    • Mel says:

      Amber – I’m making this tonight (I make it at least monthly!) and I’m glad to know it was such a hit. I do what you suggested and split it in half and freeze one also. So glad you liked it!

  48. Julie Thompson says:

    This is a fantastic recipe! My husband and kids loved it as much as I did (they are the pickiest eaters ever!) So yummy and makes a great amount. I doubled the recipe and fed 4 families with it! :)

    • Mel says:

      Julie – glad you liked this meal! It is a favorite around our house and I’m thrilled to know even your picky eaters gobbled it up.

  49. Maria says:

    If I could eat the computer screen, I would. That picture looks so good!

  50. Wendy says:

    These were a huge hit for us. I made it with your divine spaghetti sauce.

  51. Leslie says:

    This was a breeze to make. Haven’t made manicotti in probably 6 months. Your recipe is baking in the oven now! I know it’s gonna be delicious!!

  52. Megan says:

    These are delicious! Thanks for another “make again” recipe! I put it in a 9×13 Pyrex and some dripped in the oven while baking….next time I will use my pampered chef pan. I was distracted while making them and accidentally added all the Parmesan to the cheese mixture…it was still awesome. Thanks Mel!

  53. ginny says:

    my manicotti recipe has ground beef in it also. i’m wondering if it would work with these.

  54. Shawna says:

    This manicotti looks delish! Can’t wait to try it. I have found another great trick for stuffing manicotti– put the filling into a large ziploc bag, seal the bag and cut a corner off. Then squirt the filling in. It’s magical and done in no time!! So easy.

  55. Christina says:

    I made this, stuck it in my freezer and forgot about it. It’s been just shy of 2 months. Is it still ok to cook and eat?

  56. Mel says:

    Christina – two months is about my cut off so I’d say it’s probably still ok.

  57. [...] Baked Manicotti – De-lish! Made ahead for a busy weeknight. I programmed our oven to be preheated when we got home. Popped this in the oven, made a salad and we were eating 30 minutes after we walked in the door. [...]

  58. Holly K says:

    I agree with the title of this recipe. It was WONDERFUL! I plan to make this very often. My daughter had been asking about more non meat meals and this was perfect. Thanks for the recipe!

  59. Eva says:

    Barilla lasagna sheets, stellar idea!! Even using a pastry bag, manicotti shells tear and I don’t have to clean a bag. Bought all the ingredients and can’t wait to make this. Thanks for the recipe.

  60. MollyBrown says:

    First time at making manicotti & used this recipe. Only me & my husband so had to adjust some but it turned out so good! Yummy! Thanks for sharing.

  61. Dyvonne says:

    I saw this today, 07/22/12, on America’s Test Kitchen. The chef chopped pepperoni and onions in the food processor, then added the ground beef and chopped the mixture a little more to break up the beef. The mixture was browned and half was reserved to use as topping for the stuffed manicotti. Also, Provolone cheese was used instead of Parmesan.

  62. Whitney says:

    This is on the menu for the week and I’m already excited to make it…but I have a question about the Barilla no-boil noodles. When I went grocery shopping this morning, I only found one type of Barilla no-boil noodles. The box is shorter than traditional boxes of lasagna noodles because apparently they stretch out while being baked. Also, the noodles are flat without the usual curly edge of lasagna noodles. Is this the same type of Barilla no-boil noodles you use or is this a new Barilla product that I found? I want to make sure and use the right noodles! Thanks!

  63. Mel says:

    Whitney – yep, the noodles you described are the Barilla no-boil noodles I buy. They look like dried fresh pasta not like the typical curly edged lasagna noodles.

  64. Kristin says:

    I’m so excited to try this out! I love manicotti but haven’t ever tried to make it at home, so cross your fingers for me! Do you think it would be ok to use the regular lasagna noodles that you boil? I know I have those on hand rather than soaking/using the no bake kind?

  65. Mel says:

    Kristin – I’ve never made this with regular lasagna noodles but I suppose it would work ok if you boiled the noodles first and used them to roll up the filling. I don’t think they will be as wide as the no-boil Barilla noodles so you might have to make some adjustments but it will probably work ok.

  66. Haley says:

    This really is the best manicotti recipe I’ve ever used!

  67. Mel says:

    Another AWESOME recipe…thanks again for sharing! My husband thinks I am a wonderful cook, thanks to your great recipes! I am forever grateful!
    Mel

  68. Sharon says:

    I am attending a holiday party and will be doing the main meal.. Manicotti, salad, fresh french and garlic bread and my famous chocolate bourbon cheesecake. I will making this recipe for 12 people.. Thank you sharing and posting… I’ve also used egg roll wrappers in the past to make my manicotti and that works well too! I never thought of trying the no bake and soaking them. What a great idea. Thanks for sharing

  69. Laura says:

    Thank you for posting this recipe. I thought I was going to have to go to the library and get the book this is from, so this saves me a trip. Truly, this is the most outstanding manicotti recipe ever.

  70. Sara says:

    This was my first attempt at manicotti and it was absolutely wonderful. I will be making this over and over- it is a keeper. My husband has eaten this as leftovers twice and he NEVER eats leftovers. Thank you for such a great recipe- truly the best!

  71. Greg says:

    I found this recipie in the Cooks Illustrated cookbook a few years back and lost the book over time. Glad to find you have it here. Will definately keep it handy now. It is by far the go-to recipie for manicotti. Never any leftovers, and if there are they don’t last long.

  72. Jennifer G. says:

    Made these today after church. Brought over half to another family. I love the tenderness of the noodles. Much better than any manicotti noodles I’ve used in the past. I also love how two rows fit perfectly in the 9 x 13 pan. Delicious and would be easy to sub with any favorite sauce. I will make again.

  73. Deb says:

    Made this for company tonight and it was DELISH! I love the method, it’s way easier than the traditional way to make manicotti and the result is so flavorful. Can’t wait to eat the leftovers :)

  74. Katrina says:

    Have you ever added spinach to this recipe??

  75. Mel says:

    Katrina – no, but I think it’s a great idea.

  76. Cassue says:

    Hi. If I use previously made sauce, how much do I need? How many cups does your sauce recipe above make?

    • Mel says:

      I’ve never measured the sauce but if you count up the ounces, its about 7 cups but keep in mind part of that amount is chunky tomatoes.

  77. kelly says:

    I love Manicotti but you cant find it over here in the restaurant’s so I have to make it myself, I am going to try this recipe tonight and see how it goes :)

  78. Katie says:

    I made this last night, and while I was expecting it to be good, I wasn’t expecting anything special. I took my first bite and was blown.a.way. The simple sauce totally makes it. My husband and I kept saying, “I can’t believe how good this is!” Thanks for the keeper recipe! (As a side note, I didn’t have a can of crushed tomatoes, but I had two cans diced tomatoes. I pureed one of the cans and then strained off some of the extra water to make it thicker. It worked great).

  79. lynda says:

    I just made this today and it was fabulous. I loved the way you said you had tried lots of recipes and most of them had been so so. i was pouring over recipes when i found your site. I had just made some fresh ricotta, i am starting to learn the art of cheese making and had some i didn’t know what to do with. I did add a sauteed onion and a couple of cloves of garlic and just used a packet of frozen spinach as i needed to make this early before the shops opened and it was all i had. I made fresh pasta lasagne sheets because like you said the filling to pasta ratio is often not right with the tubes. I loved the addition of some chilli in the tomato sauce and my husband who is my biggest critic had seconds. he asked afterwards did it have a bit of chilli? I said just a bit for warmth and he said he would eat it again any day and he liked it a lot. I have enough for another meal there so I’m really happy. Thanks for sharing this recipe.
    My next recipe from your site will be the sweet and sour chicken which sounds really good. thanks, Lynda

  80. Gail says:

    Another tasty dish, Mel! Thanks so much for such terrific directions…make ahead and freezing…etc. that is so helpful for cooks of all ages. With kids out of the house, it’s nice to portion control just for two of us. Plus, I can show my young adult sons how to fill their freezers with home cooked food for themselves. I really admire your dedication to this blog.

  81. Roy says:

    I am looking for a make ahead italian meal for our dinner party of 12 good friends. I was thinking of doubling your recipe and using my large 14″ x 18″ non stick roasting pan for all of the meal. Making the meal the night before, then heating the night of the party. Do you see anything as an issue? Will there be enough sauce? Any input would be appreciated. Looks awesome! Thanks

  82. Tabitha says:

    oh you have no idea how happy i am to find this!!!! my mom had a recipe and i lost it in the move. i’ve been looking for the exact one for years now. this is it!! you truly are an angel! thank you soooooo much xx <3

  83. Doug Gifford says:

    Just recently retired I have just started to cook on days when my wife volunteers as a counselor. This manicotti dish was my first try at an Italian dinner and only my third dinner at all. It came out fabulous and my wife loved it. I served it up with some garlic bread and a salad and it was great. My only problem was trying to use my wife’s can opener. Thanks for a great tasting and well written recipe.

  84. Cathy says:

    Mmmmm….is it possible to completely fill your bookmark menu??? Lol. I’m trying hard! Can’t wait to try this recipe! Thanks!

  85. Kimberly says:

    Stumbled upon your blog….the manicotti is in the oven as I write…first time using the no-bake Barilla lasagna pasta for this dish. I’m excited to try it…and my family is biting at the bit, waiting for it to be done….LOL…I’ll let you know how it turns out…thanks for the recipe!

  86. Joe says:

    This was great. Will use it again.

  87. justin says:

    Its not that hard to fill tubed pasta…ever thought of using a piping bag or a ziploc bag with the tip cut off? Wait til the noodles cool and fill with no mess…it took a man to come up with this..youre welcome lady who burned her fingers for 20 yrs…remember this next time you ladies have an “I dont need a man” phase….yes you do

  88. Michelle says:

    I’ve never made Manicotti before. When you fill and roll it using lasagna noodles, do you roll it the short way or long way? Seems like the noodles for lasagna are too narrow…or is the no boil lasagna noodles something different and wider than regular lasagna noodles?

  89. Heather bell says:

    Making this tomorrow for our favorite missionary’s going home meal. Thanks for all the great ideas. I was telling my friend I don’t buy recipe blog cookbooks but I would totally buy yours;)

  90. Hazel says:

    Do you use fresh parmesan cheese & grate it yourself….or do you use the powdered/grated that comes in the shaker can?

  91. Ro Hein says:

    Thanks for the recipe. I have seen your site many times and you always have such yummy ideas and recipes. Thanks
    Sis Hein

  92. Angela says:

    Delicious recipe! Just a couple variations in case others need to switch up ingredients to avoid a trip to the store too.

    I tried it with regular boiled noodles and wanted to throw in a little info for others. Just cook to al dente and cut in half. They’re skinnier, so less manicotti-ish, so it helps to cut the noodles in half and make them a mini version. I also had small curd cottage cheese and not ricotta, so tried it and it worked well too. And then I tried to add some Italian sausage to the red sauce for the meat-loving husband, but be smarter than I was and cut back on the salt accordingly if anyone else is tempted to add some too. It was a little salty and I blame myself for not adjusting for the sausage’s saltiness. The recipe is fantastic as written.

    Thanks for the recipe, Mel! Versatile and tasty!!

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