Atk's Baked Manicotti

Submitted by M to the K

"Recipe from America's Test Kitchen 2008 Season. I'm posting this to be able to find it again, as I haven't gotten the opportunity to try it yet. Uses Barilla no-boil lasagna noodles instead of manicotti noodles (you'll need two boxes)."

 

• Ready In: 1hr 10mins
• Ingredients: 15
• Yields: 1 13x9 pan of manicotti
• Serves: 6-8

ingredients

• For Tomato Sauce

• 2 (1587.57 g) can diced tomatoes (in juice)
• 29.58 ml extra virgin olive oil
• 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
• 2.46 ml hot red pepper flakes (optional)
• salt
• 29.58 ml chopped fresh basil

• For Manicotti

• 709.77 ml part-skim ricotta cheese
• 113.39 g grated parmesan cheese (about 2 cups)
• 226.79 g shredded mozzarella cheese (about 2 cups)
• 2 large eggs, lightly beaten
• 3.69 ml table salt
• 2.46 ml ground black pepper
• 29.58 ml chopped fresh parsley leaves
• 29.58 ml chopped fresh basil
• 16 no-boil lasagna noodles (see note above)

directions

1. For the Sauce: Adjust oven rack to middle position and heat oven to 375 degrees. Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to bowl. Repeat with remaining can tomatoes.
2. 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 and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes. Stir in basil; adjust seasoning with salt.
3. For the cheese filling: Combine ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper, and herbs in medium bowl; set aside.
4. To assemble: Pour 1 inch boiling water into 13 by 9-inch broilersafe 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.
5. Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using a 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. Top evenly with remaining sauce, making certain that pasta is completely covered.
6. Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element), and heat broiler. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Broil until cheese is spotty brown, 4 to 6 minutes. Cool 15 minutes, then serve.