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Nutrition Facts
Serving Size 1 (387g) Recipe makes 8 servings The following items or measurements are not included below: no-boil lasagna noodles
Calories 386
Calories from Fat 206		(53%)
Amount Per Serving		%DV
	Total Fat 22.9g	35%
	Saturated Fat 11.7g	58%
	Monounsaturated Fat 8.2g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 116mg		38%
Sodium 984mg		41%
Potassium 812mg		23%
Total Carbohydrate 20.5g		6%
	Dietary Fiber 4.0g	15%
	Sugars 8.5g
Protein 26.9g		53%
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Baked Manicotti

Recipe #380298 | 1½ hours | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Brookelynne26
Jul 5, 2009

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.

SERVES 8 (change servings and units)

Ingredients

Tomato Sauce

2 (28 ounce) cans diced tomatoes (in juice)
2 tablespoons extra-virgin olive oil
3 medium garlic cloves, minced
1/2 teaspoon hot red pepper flakes (optional)
table salt
2 tablespoons chopped fresh basil

Filling and Pasta

3 cups part-skim ricotta cheese
4 ounces grated parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs, lightly beaten
1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry, and chopped fine
table salt & fresh ground pepper
2 tablespoons chopped fresh basil
1 pinch ground nutmeg
16 no-boil lasagna noodles (see note above)

Directions

1
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.
2
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.
3
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.
4
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.
5
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.
6
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.