Baked Manicotti

I looove to try new recipes. I freeze everything I can and I love to help people fill their freezer, whether it is by me personally, or to help educate those who want to learn.

subheading: TOMATO SAUCE:

1 28-ounce can diced tomatoes (in juice)

1 28-ounce can crushed tomatoes

2 tablespoons extra-virgin olive oil

3 medium cloves garlic, finely minced

½ teaspoon red pepper flakes, optional

½ teaspoon salt

2 teaspoons dried basil

subheading: CHEESE FILLING AND PASTA:

3 cups part-skim ricotta cheese

4 ounces grated Parmesan cheese (about 2 cups)

8 ounces shredded mozzarella cheese (about 2 cups)

2 large eggs , lightly beaten

¾ teaspoon table salt

½ teaspoon ground black pepper

2 tablespoons chopped fresh parsley leaves (or 2 ½ teaspoons dried parsley)

2 teaspoons chopped fresh basil (or 1 teaspoon dried 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)

Directions at melskitchencafe.com

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