Baked Manicotti

By mrsmosey

Classic Italian cooking doesn't have to be complicated. Enjoy cheese-filled pasta in your own home with this easy-to-follow recipe for Baked Manicotti.

Ingredients

• SAUCE
• 1 (28 ounce) can diced tomatoes, with juice
• 1 (28 ounce) can crushed tomatoes
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, medium, finely minced
• 1/2 teaspoon red pepper flakes, optional
• 1/2 teaspoon salt
• 2 teaspoons dried basil
• CHEESE FILLING
• 3 cups part-skim ricotta cheese
• 4 ounces grated Parmesan cheese
• 8 ounces shredded mozzarella cheese
• 2 large eggs, lightly beaten
• 3/4 teaspoon table salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons chopped fresh parsley leaves
• 2 teaspoons chopped fresh basil
• 16 no-boil lasagna noodles (I use the Barilla brand - apparently they are supposed to be the most similar to homemade pasta and I love them, both in this and in lasagna)

Details

Servings 6
Adapted from docs.google.com

Preparation

Step 1

Adjust oven rack to middle position and heat oven to 375 degrees.

Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.

In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.

To assemble, pour 1 inch boiling water into 13 by 9-inch 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 in baking dish and dry baking dish.

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. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.

The manicotti can be prepared right up until the baking step then 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 1 to 1 1/4 hours.