Baked Manicotti

By cindygwest

Ingredients

• Tomato Sauce
• 2 (28 ounce cans) diced tomatoes in juice
• 2 T. olive oil
• 3 garlic cloves, minced (1 T.)
• 1/2 t. red pepper flakes
• table salt
• 2 T. chopped fresh basil leaves
• Cheese Filling and Pasta
• 3 cups part skim ricotta cheese
• 4 ounces Parmesan cheese, grated (about 2 cups)
• 8 ounces mozzarella, shredded (about 2 cups)
• 2 large eggs, slightly beaten
• 3/4 t. salt
• 1/2 t. ground black pepper
• 2 T. chopped fresh parsley
• 2 T. chopped fresh basil leaves
• 16 no boil lasagna noodles (see note)

Details

Servings 6

Preparation

Step 1

1. For the Sauce: Adjust oven rack to middle position and heat oven to 375 degrees. Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to bowl. Repeat with remaining can tomatoes.
2. Heat oil, garlic, and pepper flakes in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/2 t. salt and simmer until thickened slightly, about 15 minutes. Stir in basil; adjust seasoning with salt.
3. For the Cheese Filling: Combine ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper, and herbs in medium bowl; set aside.
4. To Assemble: Pour 1 inch boiling water into 13 x 9-inch broiler-safe baking dish, then add noodles 1 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 in baking dish and dry dish.
5. Spread bottom of baking 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.
6. 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 to 6 minutes. Cool 15 minutes, then serve.

NOTE:

We prefer Barilla no-boil lasagna noodles for their delicate texture resembling fresh pasta. The manicotti can be prepared through step 5, covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days). To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1to 1 1/4 hours.