2 Tablespoons chopped fresh parsley, or 2 tsp dried parsley
2 teaspoons chopped fresh basil, or 1 tsp dried basil
16 no-boil lasagna noodles
1/2 cup Parmesan cheese for topping
Instructions
Adjust oven rack to middle position and preheat
oven to 375 degrees F. For noodle filling- combine
ricotta, Parmesan cheese (1 cup), mozzarella
cheese, eggs, salt, pepper, parsley and basil; set
aside.
Pour 1-2 inches of boiling water into a 9x13
baking dish. Add the noodles one at a time,
alternating directions so they don't stick. Let
the noodles soak until soft enough to roll up,
about 5 minutes. Separate the noodles with the tip
of a sharp knife to prevent sticking. Remove the
noodles from the water and place in a single layer
on clean kitchen towels or paper towels. Discard
the water in the baking dish and dry the dish to
use for assembling and baking the manicotti.
Spread 1 1/2 cups red sauce on the bottom of the
baking dish. Dollop about 1/4 cup of the cheese
mixture on the bottom short side of each noodle.
You can either spread the mixture evenly or keep
it in a little mound. Roll up the noodle and
filling into a tube shape and arrange in the
baking dish seam side down. Pour extra red sauce
evenly over the noodles so they are completely
covered. Cover the dish with foil. Bake until
manicotti is bubbling, about 40 minutes. Remove
foil. Sprinkle with remaining 1/2 cup Parmesan
cheese. Bake, uncovered, until cheese is browned
and bubbly, about 6-7 minutes. Let sit for 10
minutes before serving.
Can substitute cottage cheese for ricotta.
Barilla brand noodles or Trader Joe's work great for
this recipe.
Can freeze for up to 1 month. Freeze before baking.
Originally Submitted
3/25/2023
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