BAKED MANICOTTI
Source: Cook's Illustrated We prefer Barilla no-boil lasagna noodles for their delicate texture resembling fresh pasta. Note that Pasta Defino and Ronzoni brands contain only 12 no-boil noodles per package; the recipe requires 16 noodles. The manicotti can be prepared through step 5, covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.
Provided by Brookelynne26
Categories Manicotti
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- For the sauce Adjust oven rack to middle position and heat oven to 375 degrees. Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to bowl. Repeat with remaining can tomatoes.
- Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes. Stir in basil; adjust seasoning with salt.
- For the filling: Combine ricotta, 1 cup Parmesan, mozzarella, eggs, spinach, 1 teaspoon salt, 1/2 teaspoon pepper, basil, and nutmeg in medium bowl; set aside.
- To assemble: Pour 1 inch boiling water into 13 by 9-inch broilersafe 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 generous 1/4 cup cheese-spinach 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, then remove foil. Remove baking dish, 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.
Nutrition Facts : Calories 386.4, Fat 22.9, SaturatedFat 11.7, Cholesterol 116.3, Sodium 984.5, Carbohydrate 20.5, Fiber 4, Sugar 8.5, Protein 26.9
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Saumu Shikuku
[email protected]This recipe is a must-try!
Abuelo Mora
[email protected]I highly recommend this recipe.
Rana Razzaq
[email protected]This is one of my favorite pasta recipes.
Mambo Mweemba
[email protected]I've made this recipe several times and it always turns out great.
Nawab ghulam hussain Jharki
[email protected]This recipe is a great way to impress your guests.
Bryce Fowler
[email protected]I would definitely recommend this recipe to anyone who loves Italian food.
Tyler Strickler
[email protected]The manicotti shells were cooked to perfection. They were soft and tender.
Davinder Khalsa
[email protected]I love the creamy filling in this recipe. It's so flavorful.
Afaq Sheikh
[email protected]This recipe is so easy to make. I'm not a very experienced cook but I was able to make this dish with no problems.
Zafar Abbas
[email protected]I made this recipe for a party and it was a huge success. Everyone loved it!
Kamala Kamaladevineupane
[email protected]This recipe is a great way to use up leftover pasta. I had some leftover manicotti shells and I was looking for a way to use them up. This recipe was perfect.
MD Hosen
[email protected]I've made this baked manicotti recipe several times now and it's always a hit. My family loves it!
Slove sunil
[email protected]This baked manicotti recipe is a keeper! It was so easy to make and the results were amazing. The manicotti shells were cooked to perfection and the filling was creamy and flavorful. I will definitely be making this dish again.