Baked Manicotti

Name: Baked Manicotti
Yield: Serves 6 to 8
Cuisine: Europe, Italian
Ingredients: 2 , 28-ounce cans diced tomatoes (in juice); 2 tablespoons, extra-virgin olive oil; 3 medium cloves, garlic, minced or pressed through garlic press (about 1 tablespoon); 1/2 teaspoon, hot red pepper flakes, optional; , Table salt; 2 tablespoons, chopped fresh basil; 3 cups, part-skim ricotta cheese; 4 ounces, grated Parmesan cheese (about 2 cups); 8 ounces, shredded mozzarella cheese (about 2 cups); 2 , large eggs, lightly beaten; 3/4 teaspoon, table salt; 1/2 teaspoon, ground black pepper; 2 tablespoons, chopped fresh parsley leaves; 2 tablespoons, chopped fresh basil; 16 , no-boil lasagna noodles (see note above)

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Eggs & Dairy
Vegetables
Pasta
Cheese

By Rebecca Hays ･ Appears in Cook's Illustrated January/February 2007, America's Test Kitchen TV

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.

SERVES 6 to 8

TIME 2 hours

Why This Recipe Works

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