Streamlined Manicotti Recipe

Name: Streamlined Manicotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: TOMATO SAUCE; 2 (28 ounce) cans crushed tomatoes; 2 tablespoons extra virgin olive oil; 3 medium garlic cloves, minced (about 1 tbsp); 1/2 teaspoon red pepper flakes (optional); 2 tablespoons chopped fresh basil leaves; 1/2 teaspoon table salt (or to taste); CHEESE FILLING AND PASTA; 3 cups part-skim ricotta cheese; 2 cups grated parmesan cheese; 2 cups mozzarella cheese, shredded; 2 large eggs, lightly beaten; 3/4 teaspoon table salt (or to taste); 1/2 teaspoon pepper; 2 tablespoons chopped fresh parsley leaves; 2 tablespoons chopped fresh basil leaves; 16 no-boil lasagna noodles (magazine recommends Barilla no-boil lasagna noodles, which is what I used with great success)

Servings: persons

TOMATO SAUCE
2 (28 ounce) cans crushed tomatoes
2 tablespoons extra virgin olive oil
3 medium garlic cloves, minced (about 1 tbsp)
1/2 teaspoon red pepper flakes (optional)
2 tablespoons chopped fresh basil leaves
1/2 teaspoon table salt (or to taste)
CHEESE FILLING AND PASTA
3 cups part-skim ricotta cheese
2 cups grated parmesan cheese
2 cups mozzarella cheese, shredded
2 large eggs, lightly beaten
3/4 teaspoon table salt (or to taste)
1/2 teaspoon pepper
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil leaves
16 no-boil lasagna noodles (magazine recommends Barilla no-boil lasagna noodles, which is what I used with great success)

1
FOR THE SAUCE:.
2
Adjust oven rack to middle position and heat oven to 375 degrees F.
3
Heat oil, garlic, and pepper flakes (if using) in a large saucepan over medium heat until fragrant, but not brown, about 1-2 minutes.
4
Stir in tomatoes and 1/2 tsp salt and simmer until thickened slightly, about 15 minutes.
5
Stir in basil.
6
Adjust seasoning with salt, if needed.
7
FOR THE CHEESE FILLING:.
8
Combine ricotta, 1 cup Parmesan, mozzarella, eggs, salt pepper and herbs in medium bowl, set aside.
9
TO ASSEMBLE:.
10
Pour 1 inch boiling water into 13 x 9-inch broiler safe baking dish.
11
Add noodles one at a time.
12
Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking.
13
Remove noodles from water and place in a single layer on clean kitchen towels.
14
Discard water in baking dish and dry baking dish.
15
Spread bottom of baking dish evenly with 1 1/2 cups sauce.
16
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.
17
Roll into tube shape and arrange in baking dish, seam side down.
18
Top evenly with remaining sauce, making certain that pasta is completely covered.
19
Cover manicotti with aluminum foil.
20
Bake until bubbling, about 40 minutes, then remove foil.
21
Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element) and heat broiler.
22
Sprinkle manicotti evenly with remaining 1 cup Parmesan.
23
Broil until cheese is spotty brown, 4 to 6 minutes.
24
Remove and cool about 15 minutes.
25
Serve and enjoy!

2413

kcal

Calories

Fat

329

Carbs

118

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: TOMATO SAUCE, 2 (28 ounce) cans crushed tomatoes, 2 tablespoons extra virgin olive oil, 3 medium garlic cloves, minced (about 1 tbsp), and more.

Yes, Streamlined Manicotti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Streamlined Manicotti

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