Baked Manicotti for Two

By lorik

The test kitchen’s preferred brand of no-boil noodles is Barilla. It is important to let the dish cool for 15 minutes after baking. Do not substitute fat-free ricotta cheese here.

Ingredients

• Sauce:
• 1 (14.5-ounce) can diced tomatoes
• 1 tablespoon extra-virgin olive oil
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/8 teaspoon red pepper flakes (optional)
• 1 tablespoon chopped fresh basil
• Filling and Pasta:
• 8 ounces (1 cup) whole-milk or part-skim ricotta cheese
• 3 ounces whole-milk mozzarella cheese, shredded (3/4 cup)
• 2 ounces Parmesan cheese, grated (1 cup)
• 1 large egg, lightly beaten
• 1 tablespoon chopped fresh basil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 6 no-boil lasagna noodles

Details

Servings 2
Adapted from cookscountry.com

Preparation

Step 1

1. For the sauce: Adjust oven rack to middle position and heat oven to 400 degrees. Process tomatoes and their juice, olive oil, garlic, salt, and pepper flakes, if using, in food processor until smooth, about 10 seconds. Transfer mixture to bowl and stir in basil.

2. For the filling and pasta: Combine ricotta, mozzarella, 1/2 cup Parmesan, egg, basil, salt, and pepper in bowl.

3. Fill large bowl halfway with boiling water. Slip noodles into water, one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of knife to prevent sticking. Remove noodles from water and place in single layer on clean dish towels.

4. Spread 1/2 cup sauce over bottom of 9 by 5‑inch loaf pan. Transfer noodles to counter with short sides facing you. Spread 1/4 cup ricotta mixture evenly over bottom three-quarters of each noodle. Roll noodles up around filling and lay them seam side down in pan. Spoon remaining sauce over top to cover noodles completely. Sprinkle with remaining 1/2 cup Parmesan.

5. Cover pan tightly with aluminum foil and bake until bubbling, about 25 minutes. Remove foil and continue to bake until cheese is browned in spots, about 10 minutes. Let cool for 15 minutes before serving.