Best Baked Manicotti

For 8 servings, Best Baked Manicotti keeps the list centered on olive oil, cloves garlic and red pepper flakes. Set aside about 120 minutes.

• Yield 8 servings
• Ready in 120 minutes
• Prep 45 minutes
• Cook 60 minutes

Ingredients

Tomato Sauce

• 2 tablespoons olive oil
• 3 medium cloves garlic , finely minced
• ½ teaspoon red pepper flakes , optional
• 1 (28-ounce) can diced tomates , undrained
• 1 (28-ounce) can crushed tomatoes
• 2 teaspoons dried basil
• ½ teaspoon salt

Cheese Filling

• 3 cups ricotta cheese , part skim or whole milk ( for homemade)
• 1 cup ( 114 g ) freshly grated Parmesan cheese
• 2 cups ( 228 g ) shredded mozzarella cheese
• 2 large eggs , lightly beaten
• ½ teaspoon table salt
• ½ teaspoon ground black pepper
• 2 tablespoons chopped fresh parsley , or 2 teaspoons dried parsley
• 2 teaspoons chopped fresh basil , or 1 teaspoon dried basil

Noodles + Topping

• 16 no-boil lasagna noodles
• ½ cup ( 57 g ) freshly grated Parmesan cheese

Instructions

1. Adjust oven rack to middle position and preheat oven to 375 degrees F.
2. 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 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.
3. For the filling: in a medium bowl, combine ricotta, Parmesan cheese (1 cup), mozzarella cheese, eggs, salt, pepper, parsley and basil; set aside.
4. 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 or paper towels. Discard the water in the baking dish and dry the dish to use for assembling and baking the manicotti.
5. Spread 1 1/2 cups sauce on the bottom of the baking dish.
6. Dollop about 1/4 cup of the cheese mixture on the bottom short side of each noodle. You can either spread the mixture evenly over the bottom 3/4 of the noodle or keep it in a little mound. 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.
7. Spread the remaining sauce evenly over the noodles so they are completely covered.
8. 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.
9. Remove from the oven and let sit for 10-15 minutes before serving.

Give it a minute off the heat, then serve it while it is still hot.