Techniques and Recipes

Manicotti

We substituted lasagna noodles for manicotti shells as a classic—and easier—way of assembling

the manicotti.

MAKES RACK POSITION COOK TIME

6 SERVINGS 3 1 HOUR

PREPARATION METHOD

To make sauce

1. In a large saucepan over medium heat, heat oil, garlic, and pepper ﬂakes until fragrant but not brown, 1–2

minutes. 2. Stir in tomatoes, basil, parsley, and ½ teaspoon salt; simmer until thickened slightly, about 15 minutes.

To make ﬁlling

In a medium bowl, combine ricotta, 1 cup Parmesan cheese, mozzarella cheese, eggs, parsley, basil, salt, and

pepper; stir until thoroughly combined.

To assemble and bake

1. Preheat oven to 375°F Convection Mode with racks set at positions “3.” 2. Add 1 inch of boiling water to a

9-by-13-inch baking dish. Add noodles one at a time, soaking until pliable, about 5 minutes. If noodles stick

together, separate with the tip of a sharp knife. 3. Remove noodles from water and place in single layer on clean

kitchen towels; discard water. 4. In a dry 9-by-13-inch baking dish, evenly spread 1½ cups sauce along the

bottom. 5. With the short side of the noodles facing you, top each with ¼ cup of the cheese ﬁlling. Evenly coat

¾ of each noodle, leaving the top quarter exposed. 6. Roll each noodle into a tube and arrange in two rows of

eight in the baking dish, seam side down. 7. Top evenly with remaining sauce. 8. Cover with aluminum foil. Bake

until bubbling, about 40 minutes. 9. Optionally, remove foil and evenly sprinkle remaining 1 cup of Parmesan

cheese over the manicotti. Bake until cheese is browned and bubbly, about 6–7 minutes. Remove from oven

and let cool slightly before serving.

INGREDIENTS

– 16 oven-ready lasagna noodles

Sauce

– 2 tablespoons extra-virgin olive oil

– 3 cloves garlic, ﬁnely minced

– ½ teaspoon crushed red pepper ﬂakes

– 2 28-ounce cans crushed tomatoes

– 1 tablespoon dried basil

– 1 teaspoon dried parsley ﬂakes

– ½ teaspoon salt

Filling

– 3 cups part-skim ricotta cheese

– 4 ounces Parmesan cheese, freshly grated, divided

– 8 ounces mozzarella cheese, grated

– 2 large eggs, lightly beaten

– 3 teaspoons dried parsley

– 1 teaspoon dried basil

– ¾ teaspoon salt

– ½ teaspoon freshly ground black pepper

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105

FULL RANGE