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Bites 2013: Manicotti

The key to Luigi's manicotti is the delicate, homemade pasta, whose thinness somehow manages to contain a rich ricotta stuffing. But then there's the blend of white and red house sauces: a béxchamel and an herbaceous tomato sauce, rendered mellow from seven hours stewing but bearing both ground meatballs and Italian sausage bits. A choice between a full meatball or anise-seasoned sausage link, both homemade, completes the affair. ($16.25 includes a salad or house minestrone soup/$13.50 as a special on Friday and Saturday nights)

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