Baked Manicotti

americastestkitchen.com

bonjourbeluga

subheading: Tomato Sauce:

2 28-ounce cans diced tomatoes, (in juice)

2tablespoons extra-virgin olive oil

3medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)

½teaspoon hot red pepper flakes, optional

Table salt

2tablespoons chopped fresh basil

subheading: Cheese Filling and Pasta:

3cups part-skim ricotta cheese

4ounces grated Parmesan cheese, (about 2 cups)

8ounces shredded mozzarella cheese, (about 2 cups)

2 large eggs, lightly beaten

¾teaspoon table salt

½teaspoon ground black pepper

2tablespoons chopped fresh parsley leaves

2tablespoons chopped fresh basil

16 no-boil lasagna noodles, (see note above)

InstructionsSERVES 6 TO 8

* NOTE FROM THE TEST KITCHEN We prefer Barilla no-boil lasagna noodles for their delicate texture resembling fresh pasta. Note that Pasta Defino and Ronzoni brands contain only 12 no-boil noodles per package; the recipe requires 16 noodles. 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 1 to 1 1/4 hours. note: NOTE FROM THE TEST KITCHEN We prefer Barilla no-boil lasagna noodles for their delicate texture resembling fresh pasta. Note that Pasta Defino and Ronzoni brands contain only 12 no-boil noodles per package; the recipe requires 16 noodles. 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 1 to 1 ¼ hours.

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