Baked Manicotti
Baked Manicotti might be just the main course you are searching for. This recipe makes 6 servings with 804 calories, 49g of protein, and 35g of fat each. For $2.85 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. It is brought to you by Mels Kitchen Café. 162 people found this recipe to be yummy and satisfying. Head to the store and pick up table salt, part-skim ricotta cheese, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a super spoonacular score of 91%. Try Baked Cheese Manicotti, Easy Baked Manicotti, and Baked Manicotti with Turkey Sausage for similar recipes.
Servings: 6
Ingredients:
1 28-ounce can crushed tomatoes
2 teaspoons dried basil
2 large eggs , lightly beaten
2 teaspoons chopped fresh basil (or 1 teaspoon dried basil)
2 tablespoons chopped fresh parsley leaves (or 2 1/2 teaspoons dried parsley)
3 medium cloves garlic, finely minced
1/2 teaspoon ground black pepper
2 tablespoons extra-virgin olive oil
16 no-boil lasagna noodles (I use the Barilla brand – apparently they are supposed to be the most similar to homemade pasta and I love them, both in this and in lasagna)
4 ounces grated Parmesan cheese (about 2 cups)
3 cups part-skim ricotta cheese
1/2 teaspoon red pepper flakes, optional
1/2 teaspoon salt
8 ounces shredded mozzarella cheese (about 2 cups)
3/4 teaspoon table salt
Equipment:
oven
baking pan
sauce pan
bowl
knife
kitchen towels
aluminum foil
baking paper
Cooking instruction summary:
Adjust oven rack to middle position and heat oven to 375 degrees.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, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.To assemble, pour 1 inch boiling water into 13 by 9-inch 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 1/4 cup cheese 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. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). 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. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.The manicotti can be prepared right up until the baking step then 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.
Step by step:
1. Adjust oven rack to middle position and heat oven to 375 degrees.
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, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time.
3. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking.
4. 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 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed.
6. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.Cover manicotti with aluminum foil.
7. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan.
8. Bake until cheese is browned and bubbly, about 6-7 minutes.
9. Remove from oven and let sit for 15 minutes before serving.The manicotti can be prepared right up until the baking step then 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.
Nutrition Information:
covered percent of daily need
