Baked Manicotti

Yield: 4 servings

Sauce

• 28 ounce whole-peeled canned tomatoes, crushed
• 1 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• course salt, to taste
• 1 tablespoons basil leaves, chopped

Filling

• 1 1/2 cups ricotta cheese
• 2 ounces Parmesan-Reggino (more info), grated
• 4 ounces mozzarella cheese, grated
• 1 large eggs, lightly beaten
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 1 tablespoons parsley leaves, chopped
• 1 tablespoons basil leaves, chopped
• 8 each lasagna noodles, cooked firm and cooled

Directions:

1. Preheat oven to 375˚F.
2. Bring a large pot of [tooltip tip=”2 tbsps course salt per gallon of water”]salted water to a boil and have ready a large bowl of ice water.  
3. Add the lasagna sheets, a few at a time, to the boiling water.
4. Cook for about 15 seconds.
5. Immediately remove with slotted spoon and transfer to ice water to keep from overcooking.  
6. Drain well and lightly pat dry with a kitchen towel.
7. Heat oil, garlic, and pepper flakes in medium saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. 
8. Add tomatoes and 1/4 teaspoon salt and simmer until thickened slightly, about 15 minutes.
9. Stir in basil; adjust seasoning with salt.
10. Combine ricotta, 1/2 cup Parmesan, mozzarella, eggs, salt, pepper, and herbs in medium bowl; set aside.  
11. Spread bottom of baking dish evenly with 3/4 cup sauce.  
12. Spread 1/4 cup cheese mixture evenly onto three-quarters the length of each noodle.  
13. Roll into tube shape and arrange in baking dish seam side down.  
14. Top evenly with remaining sauce.  
15. Cover manicotti with aluminum foil.  
16. Bake until bubbling, about 40 minutes. 
17. Remove baking dish and remove the foil.  
18. Sprinkle manicotti evenly with Parmesan.  
19. Broil until cheese is spotty brown, 4 to 6 minutes.
20. Cool 15 minutes.  
21. Serve.