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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is from the January & February edition of Cook's Illustrated magazine. I knew as soon as I saw this recipe I had to make it...what a simple and easy way to make manicotti, even with a homemade sauce!! I love manicotti, but I just hate stuffing the shells!! Since this doesn't use manicotti shells, there's no messy stuffing involved, just rolling the cheese mixture in the lasagna noodles, which really cut down on my frustration factor in making manicotti. The original recipe calls for diced tomatoes to be pulsed in a food processor, but since I don't have one, I just bought crushed tomatoes and they seemed to work fine for me. I also used less salt than the recipe calls for, but that's just our personal preference. Hope you enjoy! Ingredients:
2 (28 ounce) cans crushed tomatoes |
2 tablespoons extra virgin olive oil |
3 medium garlic cloves, minced (about 1 tbsp) |
1/2 teaspoon red pepper flakes (optional) |
2 tablespoons chopped fresh basil leaves |
1/2 teaspoon table salt (or to taste) |
3 cups part-skim ricotta cheese |
2 cups grated parmesan cheese |
2 cups mozzarella cheese, shredded |
2 large eggs, lightly beaten |
3/4 teaspoon table salt (or to taste) |
1/2 teaspoon pepper |
2 tablespoons chopped fresh parsley leaves |
2 tablespoons chopped fresh basil leaves |
16 no-boil lasagna noodles (magazine recommends barilla no-boil lasagna noodles, which is what i used with great success) |
Directions:
1. FOR THE SAUCE:.
2. Adjust oven rack to middle position and heat oven to 375 degrees F.
3. Heat oil, garlic, and pepper flakes (if using) in a large saucepan over medium heat until fragrant, but not brown, about 1-2 minutes.
4. Stir in tomatoes and 1/2 tsp salt and simmer until thickened slightly, about 15 minutes.
5. Stir in basil.
6. Adjust seasoning with salt, if needed.
7. FOR THE CHEESE FILLING:.
8. Combine ricotta, 1 cup Parmesan, mozzarella, eggs, salt pepper and herbs in medium bowl, set aside.
9. TO ASSEMBLE:.
10. Pour 1 inch boiling water into 13 x 9-inch broiler safe baking dish.
11. Add noodles one at a time.
12. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking.
13. Remove noodles from water and place in a single layer on clean kitchen towels.
14. Discard water in baking dish and dry baking dish.
15. Spread bottom of baking dish evenly with 1 1/2 cups sauce.
16. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed.
17. Roll into tube shape and arrange in baking dish, seam side down.
18. Top evenly with remaining sauce, making certain that pasta is completely covered.
19. Cover manicotti with aluminum foil.
20. Bake until bubbling, about 40 minutes, then remove foil.
21. Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element) and heat broiler.
22. Sprinkle manicotti evenly with remaining 1 cup Parmesan.
23. Broil until cheese is spotty brown, 4 to 6 minutes.
24. Remove and cool about 15 minutes.
25. Serve and enjoy!
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