For the Tomato Sauce:
- 2 cans crushed tomatoes (28 ounces each)
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- ½ teaspoon red pepper flakes (optional)
- ½ teaspoon salt
- 2 tablespoons chopped fresh basil
- 24 ounces (3 cups) ricotta cheese
- 2 cups mozzarella cheese
- 2 cups grated parmesan cheese, separated
- 2 large eggs
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- ¾ teaspoon salt
- ½ teaspoon pepper
- 16 no-boil lasagna noodles
For the Tomato Sauce:
- In a large saucepan over medium heat, heat oil, garlic, and pepper flakes. Cook about 3 minutes until golden brown, stirring often.
- Stir in tomatoes and salt and bring to a simmer.
- Cook for about 5-10 minutes, until thickened slightly.
- Stir in basil and set aside.
For Cheese Filling:
- Combine ricotta, mozzarella, 1 cup Parmesan, eggs, parsley, basil, salt, and pepper in a bowl.
- Adjust oven rack to middle position and preheat the oven to 375℉.
- In a 9-inch by 13-inch baking dish, pour 2 inches of boiling water. Place noodles into water, one at a time, and soak about 10-12 minutes until pliable. Separate noodles with the tip of a sharp knife to prevent sticking. Remove noodles from the water and place in a single layer on clean dish towels. Discard water and dry baking dish.
- Spread 1 ½ cups sauce evenly over the bottom of the dish. On the bottom three-quarters of each noodle, spread ¼ cup cheese mixture, leaving the top quarter of the noodle exposed.
- Roll noodles into a tube shape and place in a baking dish with the seam side down.
- Top with remaining sauce, making sure that the noodles are completely covered.
- Cover the baking dish with foil and bake for 40 minutes.
- Remove the dish from the oven and remove the foil. Adjust oven rack to be 6 inches from broiler element. Sprinkle remaining 1 cup Parmesan over the manicotti. Broil for about 4 to 6 minutes until the cheese is spotty brown.
- Let cool for 10 minutes before serving.
- I love this recipe! You can definitely use traditional manicotti noodles for it but I think rolling them up is much easier than filling individual noodles.
- Category: Main Dish
- Method: Bake
- Cuisine: Italian
Nutrition Information: YIELD: 8 SERVING SIZE: 2 manicotti
Amount Per Serving: Calories: 548.1 Fat: 21.4g Cholesterol: 109.4mg Sodium: 1,143.3mg Carbohydrates: 51.9g Sugars: 4.2g Protein: 34.4g Vitamin A: 216.5µg Vitamin C: 6.8mg
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