Baked Manicotti
This recipe was tested with Azumaya large square wraps.
Calories
Ingredients
- Tomato Sauce
- 1 28- ounce can diced tomatoes in juice
- 1 28- ounce can crushed tomatoes
- 2 tablespoons extra-virgin olive oil
- 3 medium cloves garlic finely minced
- ½ teaspoon red pepper flakes optional
- ½ teaspoon salt
- 2 teaspoons dried basil
- Cheese 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
- ¾ teaspoon table salt
- ½ teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley leaves
- 2 teaspoons chopped fresh basil
- 10 large square wraps like for egg rolls. You should be able to find in the refrigerated portion of the produce section of you local grocery store
Instructions
- 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 cheese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.
- Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using spoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each wrap, leaving top quarter of wrap exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in one row and 2 along the edge). 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. Serves 10.
Notes
[Tip from My Kitchen Cafe recipe - I haven't tried this yet but I would think it would work. I will try it next time I make it. 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.]