Manicotti is the perfect weeknight dinner. Here are some great recipes to try

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Manicotti is treasured by stuffed pasta aficionados. Oozing filling from both ends, perfectly al dente by nature, and traditionally topped with one or two splendid sauces, it's ideal for a family supper or the shining star of a buffet spread for a crowd.
Although authentic Italian manicotti is not per se a pasta but actually a crepe while cannelloni is an Italian pasta version, American manufacturers conventionally label them either manicotti or cannelloni. The name doesn't matter as much as it's the filling and sauce that make the dish so spectacular.
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Italian Sausage manicotti
Fennel and other special herbs and spices infuse Italian sausage with a saporous flavor that's addictive and lingering. Even the turkey varieties are delectable. Mozzarella in both the filling and topping make this dish extra special. Get the recipe here.
Chicken and spinach manicotti
Pasta dressed with chicken and sauce is an easy dish to make on the fly. But in just a little more time, you can elevate the dish to high-end culinary standards by stuffing manicotti with spinach, ricotta, cheese, egg and spices and gently placing boneless chicken breasts in between the pasta tubes. A bit of tarragon in the mix makes the chicken burst with flavor. Get the recipe here.
Eggplant manicotti
Even die-hard carnivores enjoy a well-prepared eggplant Parmesan now and then, so they'll swoon over this dish. The sauce is rich and full-bodied, highlighting the appealing and unique flavors of perfectly sauteed eggplant and gently cooked garlic. Cooking the manicotti shells ahead of time cuts the baking time in half. Get the recipe here.
Four cheese and spinach manicotti
The addition of tangy Romano cheese to the traditional manicotti blend of Parmesan, ricotta and mozzarella adds an unparalleled level of flavor to this dish. Fresh spinach has a undeniably superior taste but in a pinch, defrosted, well-squeezed frozen spinach will do. Garlic and onion powder enhance the appeal of the sauce without marring its smooth consistency. Get the recipe here.
Spinach and artichoke manicotti
If you're the party guest with a reputation for hogging the spinach-artichoke dip, satisfy that itch at home with spinach and artichoke manicotti. Be sure to use plain canned artichokes, not the marinated variety, which would overpower the other ingredients. When no one's looking, you can scoop up some of the filling with a cracker for nostalgia's sake. Get the recipe here.
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