Baked Manicotti
Source of Recipe
Pam Berger at Dumont High School, from her Cooks Illustrated Magazine
List of Ingredients
no boil lasagna noodles or won ton wrappers
Tomato Sauce:
2 28 oz cans diced tomatoes
2 tbsp olive oil
3 garlic cloves, minced
salt/pepper
2 tbsp fresh basil leaves chopped
Filling:
3 cups part skim ricotta cheese
2 cups grated parmesan cheese
2 cups shredded mozzarella
2 large eggs, lightly beaten
3/4 tsp salt
1/2 tsp black pepper
2 tbsp fresh parsley chopped
2 tbsp chopped fresh basilRecipe
Sauce:
Pulse canned tomatoes (or use crushed tomatoes). Heat oil, garlic over medium heat until fragrant 1 to 2 minutes. Stir in tomatoes and salt and simmer about 15 minutes until thickened. Stir in basil and adjust seasoning.
Cheese Filling:
Combine ricotta, 1 cup parmesan, mozzarella, eggs, salt, pepper and herbs in bowl. Set aside.
If using no bake noodles -- put 1 inch boiling water into 13 x 9 inch baking dish and add noodles one at a time. Let them soak until pliable about 5 minutes. Place in single layer on clean kitchen towels and discard water in baking dish.
Spread bottom of baking dish with 1 1/2 cup sauce. Spread 1/4 cup cheese mixture evenly onto bottom 3/4 of each noodle (with short side facing you). leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down.
Top evenly with remaining sauce making certain that pasta is complete covered.
Cover manicotti with foil. Bake until bubbling about 40 minutes, then remove foil. Remove baking dish, adjust oven rack to top position and heat broiler. Sprinkle manicotti evenly with remaining 1 cup parmesan. Broil until cheese is spotty brown 4 to 6 minutes. Cool 15 minutes and serve.
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