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)

51 comments

Appears in Cook's Illustrated January/February 2007, America's Test Kitchen TV

Main Courses

Europe

Italian

Pasta, Grains, Rice & Beans

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.

SERVES6 to 8

TIME2 hours

has video

WHY THIS RECIPE WORKS

For a baked manicotti recipe with all of the flavor and none of the fuss, we discarded the slippery tube-shaped pasta and decided to spread the filling onto flat wrappers instead, which we then rolled up. For the wrappers, we found that no-...

This is a members' feature.