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Baked Manicotti



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Amarante




 
 
    
 

Post Fri, May 20 2022, 1:56 pm
This was kind of a genius recipe as I always hated attempting to stuff manicotti shells as it was so messy.

Obviously you can use any kind of marinara sauce you like but the cheese filling is excellent in terms of ingredients and proportions.

Per the notes it freezes well although I generally need additional sauce if I cook frozen pasta but then I think additional sauce is always welcome.

Baked Manicotti

Excerpt From: The Editors at America’s Test Kitchen - All-Time Best Sunday Suppers

serves 6 to 8

total time: 1 hour 45 minutes

Why this recipe works In making this homey Italian American classic, we were determined to keep assembly as easy as possible. Manicotti pasta tubes were difficult to stuff, so to simplify the process, we used no-boil lasagna noodles. After a brief soak in hot water, they became pliable enough to roll up and were much easier to stuff with filling. Thoroughly covering the manicotti with sauce ensured that the noodles fully cooked. A sprinkle of Parmesan and just 5 minutes under the broiler provided a toasty crust of cheese—a must-have finishing touch. Some brands of no-boil noodles contain only 12 noodles per package so buy two. If your baking dish is not broiler-safe (and glass dishes are not), brown the manicotti at 500 degrees for 10 minutes. Serve with Broccolini with Browned Butter.

Tomato Sauce

2 (28-ounce) cans diced tomatoes
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
½ teaspoon red pepper flakes (optional)
Salt
2 tablespoons chopped fresh basil

Cheese Filling

1½ pounds (3 cups) part-skim ricotta cheese
8 ounces mozzarella cheese, shredded (2 cups)
4 ounces Parmesan cheese, grated (2 cups)
2 large eggs
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
¾ teaspoon salt
½ teaspoon pepper
16 no-boil lasagna noodles

1. for the tomato sauce Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses; transfer to bowl. Re-peat with remaining can tomatoes.

2. Heat oil, garlic, and pepper flakes, if using, in large saucepan over medium heat. Cook, stirring often, until garlic turns golden but not brown, about 3 minutes. Stir in chopped tomatoes and ½ teaspoon salt, bring to simmer, and cook until thickened slightly, about 15 minutes. Stir in basil and season with salt to taste.

3. for the cheese filling Combine ricotta, mozzarella, 1 cup Parmesan, eggs, parsley, basil, salt, and pepper in bowl.

4. Adjust oven rack to middle position and heat oven to 375 degrees. Pour 2 inches boiling water into 13 by 9-inch broiler-safe baking dish. Slip noodles into water, one at a time, and 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 dish towels; discard water and dry dish.

5. Spread 1½ cups sauce evenly over bottom of dish. Using spoon, spread ¼ 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 dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered.

6. Cover dish tightly with foil and bake until bubbling, about 40 minutes, rotating dish halfway through baking. Remove dish from oven and remove foil. Adjust oven rack 6 inches from broiler element and heat broiler. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Broil until cheese is spotty brown, 4 to 6 minutes. Let manicotti cool for 15 minutes before serving.

To Make Ahead

Manicotti, prepared through step 5, can be covered with 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 completely in refrigerator. To reheat, remove parchment, replace foil, increase baking time to 1 to 1¼ hours, and continue with step 6.”
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