Baked Manicotti
INGREDIENTS
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Tomato Sauce
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2 28-ounce cans diced tomatoes (in juice)
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2 tablespoons extra-virgin olive oil
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3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
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1/2 teaspoon hot red pepper flakes, optional
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Table salt
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2 tablespoons chopped fresh basil
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Cheese Filling and Pasta
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3 cups part-skim ricotta cheese
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4 ounces grated Parmesan cheese (about 2 cups)
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8 ounces shredded mozzarella cheese (about 2 cups)
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2 large eggs, lightly beaten
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3/4 teaspoon table salt
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1/2 teaspoon ground black pepper
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2 tablespoons chopped fresh parsley leaves
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2 tablespoons chopped fresh basil
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16 no-boil lasagna noodles
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