Even with a from-scratch sauce, the recipe is fairly simple. And the results are delicious! It will easily rival any restaurant’s manicotti. I make it for dinner guests when I’m looking to impress and it is an awesome dish to take to other families since you can make it ahead of time and even freeze it. Throw in a side of garlic bread or breadsticks and a salad or steamed broccoli and you’re set.
I have made the filling with cottage cheese before instead of ricotta and it still turns out great! But the ricotta does offer a richer flavor and helps the manicotti keep its shape better.
These noodles are perfect for manicotti. Great texture and easy to use. Keep an eye out for Barilla coupons!
Assembling the manicotti is pretty easy too. Just roll them up gently to avoid tearing the noodles.
If I know we won’t eat the full 9×13 pan of it, I split the recipe between two 8×8 pans and freeze one of them.
16 Barilla Oven-Ready lasagna noodles (no boiling required)
Adjust oven rack to middle position and heat oven to 375.
Heat oil, garlic, and pepper flakes 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, mozzarella, eggs, salt, pepper, parsely, and basil; set aside.
To assemble, pour 1 inch boiling water (about 4 cups) 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 a spoon, 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.
Preparing For the Freezer:
Before baking, cover with a sheet of parchment paper, then wrap in foil. Refrigerate for up to 3 days or freeze for up to 1 month.
Prepare after Freezing:
Remove the parchment and replace the foil. Follow baking directions above, but increase baking time to 60-75 minutes.
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