Manicotti is a time-tested holiday favorite, and for good reason. Fill pasta shells with creamy cheeses, homemade pesto, and ground beef, then bake with marinara sauce and extra cheese. A garnish of fresh basil brings bite.
Cook's Illustrated weeknight tagliatelle with bolognese sauce. Half a dozen meats and hours of pot watching make a lush, deeply savory version of this Italian ragu. We wanted those results with fewer ingredients in half the time.