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Baked Manicotti
For a baked manicotti recipe with all of the taste and none of the fuss, I swapped out the slippery unforgiving large pasta shells and replaced them with oven ready lasagna sheets. A quick bath in boiling water makes these sheets easy to work with. They create the perfect vessel to form our manicotti sleeves. By the way, the English word for Manicotti is “sleeve”.
Marinara Sauce (Gravy)
5 tablespoons extra-virgin olive oil (divided)
1 medium yellow onion, shredded through box grater
½ teaspoon hot red pepper flakes,
4 medium cloves garlic, minced
2, 28-ounce cans crushed tomatoes
Table salt
3 tablespoons chopped fresh basil
2 tablespoons sugar
Cheese filling and pasta
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
¾ teaspoon table salt
½ teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves
2 tablespoons fresh basil chiffonade “ribbons”
16 no-boil lasagna sheets
Directions:
Place 3 tablespoons olive oil in a large heavy bottomed pot that is heated to medium heat ( the additional 2 tablespoons will be used at the end
Add the shredded onions and cook until brown and caramelized.
Add the garlic and red chili flakes and cook until fragrant about a min. You don’t want to see the garlic turn brown.
Add the 2 cans of crushed tomatoes to the pot and stir to combine all ingredients.
Cook for approx 30 mins.
Add the sugar and stir to combine, cook another 5 mins.
Remove from the heat and add fresh basil that has been cut into fine ribbons.
Add 2 tablespoons of olive oil and stir to combine.
Combine ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper, and herbs in medium bowl; set aside.
Pour 1 inch boiling water into 13 by 9-inch oven safe 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.
Spread bottom of baking dish evenly with 1 1/2 cups sauce.
Using soupspoon, 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.
Cover manicotti with aluminum foil.
Bake until bubbling, about 40 minutes,
Remove foil, 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.
Enjoy
Randy. @greatfoodFYI.
