We spent hours in the kitchen, but our manicotti was still mediocre. Could we make it faster-and better?
We wanted to transform this casserole into a quick and flavorful one-pot meal. We make the meat sauce, cook the pasta right in it, and broil the topping to a golden brown-all in one skillet.
We wanted a way to make big meatballs that were tender and moist and had enough structure to hold their shape.