The Humpherys Family

Baked Manicotti

Recipe Added:  11/24/2011
Cheese Filling and Pasta:
3 cups Ricotta cheese
2 cup grated Parmesan cheese
2 cup shredded Mozzarella cheese
2 large eggs, lightly beaten
3/4 tsp table salt
1/2 tsp ground black pepper
2 1/2 tsp dried parsley
1 tsp dried basil
16 no-boil lasagna noodles
 tomato Sauce:
1 28-oz can diced tomatoes w/juice
1 28-oz can crushed tomatoes
2 Tbsp olive oil
3 cloves garlic, finely minced
1/2 tsp red pepper flakes, optional
1/2 tsp salt
2 tsp dried basil
Adjust oven rack to middle position and heat oven to 375. Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 tsp salt and simmer until thickened slightly, about 15 minutes.

In a medium bowl, combine Ricotta, 1 cup Parmesan cheese, Mozzarella cheese, eggs, salt, pepper, and herbs; set aside.

To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.

Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using a soup spoon, 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. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 Manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.

Cover Manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle Manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.

The Manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the Manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.
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