Ingredients

Adjust Servings:

	Sauce
	2 tablespoons extra-virgin Olive Oil
	3 Garlic cloves, minced
	½ teaspoon Red Pepper Flakes (optional)
	2 (28-ounce) cans crushed Tomatoes
	2 tablespoons chopped fresh Basil
	Salt and pepper
	Manicotti
	1½ pounds (3 cups) whole-milk or part-skim Ricotta Cheese
	8 ounces whole-milk Mozzarella Cheese , shredded (2 cups)
	4 ounces Parmesan Cheese , grated (2 cups)
	2 large Egg , lightly beaten
	2 tablespoons minced fresh Parsley
	2 tablespoons chopped fresh Basil
	¾ teaspoon Salt
	½ teaspoon Black Pepper
	16 no-boil Lasagna Noodles

Baked manicotti with cheese filling recipe

1 hour 40 minutes
Serves 8
Medium

Ingredients

Sauce
2 tablespoons extra-virgin Olive Oil
3 Garlic
½ teaspoon Red Pepper Flakes
2 (28-ounce) cans crushed Tomatoes
2 tablespoons chopped fresh Basil
Salt
Manicotti
1½ pounds (3 cups) whole-milk or part-skim Ricotta Cheese
8 ounces whole-milk Mozzarella Cheese
4 ounces Parmesan Cheese
2 large Egg
2 tablespoons minced fresh Parsley
2 tablespoons chopped fresh Basil
¾ teaspoon Salt
½ teaspoon Black Pepper
16 no-boil Lasagna Noodles

Directions

Manicotti may look homey, but blanching and stuffing pasta tubes is a tedious chore, and the ricotta filling can be uninspired and watery. We wanted a simpler, better recipe that had all of the comforting, cheesy flavor but none of the fuss. We did away with the slippery pasta tubes and instead spread the filling onto no-boil lasagna noodles that we had briefly soaked in hot water to make them pliable enough to roll up easily. After baking the manicotti, we broiled the dish for a few minutes to give it a nicely bronzed crown. Note that some no-boil lasagna noodle packages contain only 12 noodles; this recipe requires 16 noodles.

Steps

1 Done	For the Sauce Cook oil, garlic, and pepper flakes, if using, in large saucepan over medium heat until fragrant but not brown, about 2 minutes. Stir in tomatoes, bring to simmer, and cook until thickened slightly, about 15 minutes. Off heat, stir in basil and season with salt and pepper to taste.
2 Done	For the Manicoti Combine ricotta, mozzarella, 1 cup Parmesan, eggs, parsley, basil, salt, and pepper in bowl.
3 Done	Pour 1 inch of boiling water into 13 by 9-inch broiler-safe baking dish. Slip noodles into water, 1 at a time. Let noodles soak, separating them with tip of knife to prevent sticking, until pliable, about 5 minutes. Remove noodles from water and place in single layer on clean dish towels. Discard water and dry baking dish.
4 Done	Adjust oven rack to middle position and heat oven to 400 degrees. Spread 1½ cups sauce over bottom of now-empty dish. Working with several noodles at a time, spread ¼ cup ricotta mixture evenly over bottom three-quarters of each noodle. Roll noodles up around filling, then arrange seam side down in dish. Spread remaining sauce over manicotti.
5 Done	Sprinkle manicotti with remaining 1 cup Parmesan, cover dish tightly with greased aluminum foil, place on foil-lined rimmed baking sheet, and bake until bubbling, about 40 minutes. Remove baking dish from oven. Adjust oven rack 6 inches from broiler element and heat broiler. Uncover dish and broil until Parmesan is spotty brown, 4 to 6 minutes. Let casserole cool for 10 minutes before serving.