Baked Manicotti
"For a baked manicotti recipe with all of the flavor and none of the fuss, we discarded the slippery tube-shaped pasta and decided to spread the filling onto flat wrappers instead, which we then rolled up. For the wrappers, we found that no-boil lasagna noodles were ideal. After a quick soak in… read more..."
INGREDIENTS
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For Tomato Sauce:
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28-ounce can diced tomatoes
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2 tbsp. extra-virgin olive oil
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3 garlic cloves minced
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pinch hot red pepper flakes (optional)
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Table salt
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2 tbsp. chopped fresh basil
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For Cheese Filling and Pasta:
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3 cups part-skim ricotta cheese
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4 oz. (approx. 2 cups) grated Parmesan cheese
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8 oz. (approx. 2 cups) shredded mozzarella cheese
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2 large eggs
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3/4 tsp. table salt
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1/2 tsp. ground black pepper
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2 tbsp. chopped fresh parsley leaves
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2 tbsp. chopped fresh basil
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16 no-boil lasagna noodles (use Barilla)
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