Hello my cooking friends:
I must apologize for my absence these past few months. Life has been insane! But I am still here, still cooking (as much as I can), and still interested in recipes from all of you.
Best Manicotti Ever
Tomato sauce:
1 (28 oz) can diced tomatoes, in juice
1 (28 oz) can crushed tomatoes
2 T. EVOO
3 medium cloves garlic, minced
1/2 t. red pepper flakes
1/2 t. salt
2 t. basil
Cheese filling & pasta
3 c. part-skim Ricotta
4 oz. grated Parmesan cheese (~ 2 c.)
8 oz. shredded Mozzarella cheese (~ 2 c.)
2 large eggs, lightly beaten
3/4 t. salt
1/2 t. pepper
2 T. chopped fresh parsley
2 t. chopped fresh basil
16 no-boil lasagna noodles
- Adjust oven rack to middle, preheat to 375.
- Heat oil, garlic, red pepper flakes in sauce pan over medium heat until fragrant but not browned. (~ 1-2 minutes)
- Stir in tomatoes, basil, 1/2 t. salt, and simmer until slightly thickened (~ 15 minutes).
- Medium bowl: combine Ricotta cheese, 1 c. of the Parmesan cheese, Mozzarella cheese, eggs, salt, pepper, and herbs. Set aside.
- To assemble: Pour 1" boiling water into your 9x13 pan, then add the noodles one at a time. Let soak until pliable (~ 5 minutes). Separate with the tip of a knife to keep from sticking. Remove noodles and place on a dish towel. Dry the dish. Spread 1 1/2 c. sauce on the bottom of the dish. Then spread 1/4 c. cheese mixture evenly onto the bottom 3/4 of each noodle. Roll up into a tube shape and arrange in your pan, seam side down. You should be able to fit 8 manicotti in each row, 16 in all.
- Top evenly with remaining sauce, covering pasta completely. Cover with foil. Bake until bubbling (~ 40 minutes). Remove foil and sprinkle with the remaining Parmesan cheese. Bake uncovered until cheese is browned and bubbly (~ 6-7 minutes). Remove from oven and let sit for 10-15 minutes before serving.
Notes:
- I halfed this recipe and it turned out just fine. Delicious. I even baked mine in a round pan, because my 8" square had other food in it. No problems!
- I did not use fresh herbs, only dried.
- I really like the Barilla brand no-boil lasagna noodles. I'm sure this would work fine with real manicotti tubes if you prefer.
- This cheese filling is awesome! Probably the best manicotti I've ever had.
- This recipe can be made up to the baking point and then refrigerated or frozen. Refrigerate for 3 days at most. It can be frozen for up to 1 month. If frozen, thaw it in the fridge for 1-2 days. Increase the baking time to 1-1 1/4 hours. (*This is the advice that came with the recipe.)
Basically: really, really good. And very easy.
