Baked Manicotti

By á-57724

Ingredients

• Tomato Sauce:
• 2 28 oz. cans diced tomatoes (in juice)
• 2 Tbsp. extra-virgin olive oil
• 3 medium cloves garlic, minced
• salt
• 2 Tbsp. chopped fresh basil
• Cheese filling and pasta:
• 3 c. ricotta cheese
• 4 oz. grated parmesan cheese (about 2 cups)
• 8 oz. mozzarella cheese (about 2 cups)
• 2 large eggs, lightly beaten
• 3/4 tsp. salt
• 1/2 tsp. ground black pepper
• 2 Tbsp. chopped fresh parsley leaves
• 2 Tbsp. chopped fresh basil
• 16 no-boil lasagna noodles (Barilla work best)

Preparation

Step 1

Adjust oven rack to middle position and heat oven to 375*. Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to bowl. Repeat with other can.

Heat oil and garlic in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/2 tsp. salt and simmer until thickened slightly, about 15 minutes. Stir in basil.

Combine ricotta, 1 cup parmesan, mozzarella, eggs, salt, pepper, and herbs in medium bowl; set aside.

Pour 1 inch boiling water into 9x13 broiler-safe 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 and dry dish.

Spread bottom of 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. Top evenly with remaining sauce, making certain that pasta is completely covered.

Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element), and heat broiler. Sprinkle manicotti evenly with remaining 1 cup parmesan. Broil until cheese is spotty brown, 4-6 minutes. Cool 15 minutes, then serve.