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FOR THE SAUCE:.
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Adjust oven rack to middle position and heat oven to 375 degrees F.
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Heat oil, garlic, and pepper flakes (if using) in a large saucepan over medium heat until fragrant, but not brown, about 1-2 minutes.
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Stir in tomatoes and 1/2 tsp salt and simmer until thickened slightly, about 15 minutes.
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Stir in basil.
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Adjust seasoning with salt, if needed.
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FOR THE CHEESE FILLING:.
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Combine ricotta, 1 cup Parmesan, mozzarella, eggs, salt pepper and herbs in medium bowl, set aside.
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TO ASSEMBLE:.
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Pour 1 inch boiling water into 13 x 9-inch broiler safe baking dish.
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Add noodles one at a time.
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Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking.
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Remove noodles from water and place in a single layer on clean kitchen towels.
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14
Discard water in baking dish and dry baking dish.
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15
Spread bottom of baking dish evenly with 1 1/2 cups sauce.
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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.
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Roll into tube shape and arrange in baking dish, seam side down.
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Top evenly with remaining sauce, making certain that pasta is completely covered.
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Cover manicotti with aluminum foil.
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Bake until bubbling, about 40 minutes, then remove foil.
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Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element) and heat broiler.
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Sprinkle manicotti evenly with remaining 1 cup Parmesan.
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Broil until cheese is spotty brown, 4 to 6 minutes.
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Remove and cool about 15 minutes.
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Serve and enjoy!
