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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SSaju Khan
[email protected]This baked manicotti recipe is a bit time-consuming to make, but it's definitely worth the effort. It's a special dish that's perfect for a special occasion.
Jwobe Gwibd
[email protected]I'm not a fan of ricotta cheese, so I substituted cottage cheese in the filling. It turned out great!
Asghar Baloch
[email protected]This baked manicotti recipe is a great way to use up leftover pasta sauce. It's also a very affordable dish to make.
Memes
[email protected]I've been making this baked manicotti recipe for years, and it's always a hit. It's a classic Italian dish that everyone loves.
Samee Azad
[email protected]This is my go-to recipe for baked manicotti. It's always a crowd-pleaser.
cholistani Munda
[email protected]The baked manicotti was good, but it wasn't anything special. I've had better.
safal Ghising lama
[email protected]I made this baked manicotti for a party, and it was a huge hit! Everyone loved it. I will definitely be making it again.
Zaryab Jaan
[email protected]This recipe was a disaster! The manicotti shells were overcooked, the filling was bland, and the sauce was watery.
Diego Metushi
[email protected]The baked manicotti was a bit too cheesy for my taste. I would have preferred a more balanced filling.
starford martey
[email protected]This is the best baked manicotti recipe I've ever tried! The filling is creamy and flavorful, and the sauce is rich and satisfying. I will definitely be making this again.
Capt. Tariku Genete
[email protected]The baked manicotti was a bit dry. I think I should have added more sauce.
Lacey Vaughn
[email protected]This baked manicotti recipe is a keeper! It's easy to make, and the results are always delicious. I've made it several times for my family and friends, and they all love it.
M.hanan Yaseen
[email protected]I'm not a big fan of manicotti, but this recipe was pretty good. The shells were cooked well, and the filling was tasty.
Ladhari radrouda
[email protected]The baked manicotti was delicious! The shells were cooked perfectly, and the filling was creamy and flavorful. The sauce was also very good.
Hate Looser
[email protected]I thought the baked manicotti was a little bland. I added some extra spices to the filling, and it was much better.
ayaan baby
[email protected]This was my first time making baked manicotti, and it turned out really well! The recipe was easy to follow, and the manicotti shells cooked evenly. The filling was creamy and flavorful, and the sauce was delicious.
Themba Hlatshwayo
[email protected]I've made this baked manicotti recipe several times now, and it always turns out great. It's a bit time-consuming to make, but it's definitely worth the effort.
Christian Marquez
[email protected]This baked manicotti recipe was a hit with my family! The manicotti shells were cooked perfectly, and the ricotta cheese filling was creamy and flavorful. The sauce was also delicious, with a nice balance of sweetness and acidity.