-
1
Preheat oven to 375 degrees F and set a large pot of water on the stovetop to boil.
-
2
In a bowl, combine the ricotta, egg, Parmesan, parsley, and salt and pepper.
-
3
Set this filling aside.
-
4
Cook the manicotti in boiling water for minute.
-
5
After they've cooked for one minute, remove the pot from the heat but do not drain the manicotti squares in a colander as the noodles often stick together.
-
6
Instead, run cold water into the pot until you can fish the manicotti squares out safely with your fingers.
-
7
Shake off the excess water as you remove each square.
-
8
It is usually best to place the squares on a clean cloth to further blot them.
-
9
Lay the squares flat on a cloth, placing the filling across the center of the dough, leaving a little room at the edges on each side.
-
10
Turn up the edge nearest you so that it lies on top of the filling.
-
11
Now turn the edge farthest from you towards you so that it lies on top of the first edge.
-
12
You now have a cannoli-like tube.
-
13
Spread 1 ladleful of the sauce onto the bottom of a 9 by 12-inch baking pan.
-
14
Turn the manicotti over and place seam-side down in the baking pan on top of the sauce.
-
15
Continue until the pan has a layer of manicotti.
-
16
Spoon 2 more ladlefuls of sauce over the top and bake for 45 minutes.
-
17
Remove from the oven and let sit 10 minutes before serving.
-
18
Serve with additional sauce for individual servings.
-
19
In a medium saucepan over medium-low heat, heat the oil.
-
20
Saute the garlic, salt, and pepper for 5 minutes or until the garlic is softened.
-
21
Add the remaining ingredients, then raise the heat to medium-high, and bring to a simmer, stirring often.
-
22
Simmer for 30 minutes.
-
23
The sauce can be stored for up to 5 days in the refrigerator and several months in the freezer.
