Best Baked Manicotti

A revolutionary way to make "stuffed" manicotti.  It is so much easier and I love it! So easy and so tasty.

 

TOMATO SAUCE:

 2 T. olive oil

 3 med. cloves garlic, minced or ½ t. garlic granules

 1/2 t. red pepper flakes, optional

 2 can (28 oz.) crushed tomatoes

 2 t. dried basil

 1/2 t. salt

CHEESE FILLING:

 3 cups ricotta cheese, part skim or whole milk

          (I use homemade)

 1 cup (4 oz.) freshly grated Parmesan cheese

 2 cups (8 oz.) shredded mozzarella cheese

 ½ lb. mild sausage, browned and drained

 2 large eggs, lightly beaten

 1/2 t. salt

 1/2 t. ground black pepper

 2 T. chopped fresh parsley (or 2 t. dried parsley)

 2 t. chopped fresh basil (or 1 t. dried basil)

NOODLES + TOPPING:

 16 no-boil lasagna noodles - Barilla or Trader Joe's brand of no-boil lasagna noodles are good choices

 1/2 cup (2 ounces) freshly grated Parmesan cheese

 

Preheat oven to 375 degrees F.

For the sauce: heat oil, garlic, and pepper flakes (if using) in large saucepan or skillet over medium heat until fragrant but not brown, 1 minute. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.

For the filling: in a medium bowl, combine ricotta, Parmesan cheese (1 cup), mozzarella cheese, sausage, eggs, salt, pepper, parsley and basil; set aside.

To assemble: pour 1-2 inches boiling water into a 9x13-inch baking dish. Add the noodles one at a time, alternating directions so they don't stick. Let the noodles soak until soft enough to roll up, about 5 minutes. Separate the noodles with the tip of a sharp knife to prevent sticking. Remove the noodles from the water and place in a single layer on clean kitchen towels. Discard the water in the baking dish and dry the dish to use for assembling and baking the manicotti.

            Spread 1 1/2 cups sauce on the bottom of the baking dish. Dollop about 1/4 cup of the cheese mixture on the bottom short side of each noodle. Roll up the noodle and filling into a tube shape and arrange in the baking dish seam side down. All 16 noodles should easily fit in the 9x13-inch dish. Spread the remaining sauce evenly over the noodles so they are completely covered.

Cover the baking dish with aluminum foil. Bake until the manicotti is bubbling, about 40 minutes. Remove the foil. Sprinkle the manicotti evenly with remaining 1/2 cup Parmesan cheese (add more, if desired). Bake, uncovered, until cheese is browned and bubbly, about 6-7 minutes.

Remove from the oven and let sit for 10-15 minutes before serving.  Serves 6-8.

NOTES

Homemade Ricotta: I use Ina Garten’s homemade ricotta recipe

Lasagna Noodles:  They are flat sheets of pasta. Other no-boil noodles that are ridged may not work as well.

Make Ahead: 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. To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours, covered, then bake, uncovered, for 20-30 minutes until heated through.

 

 

From Mel’s Kitchen Café with slight modifications by Liz.