Easy Baked Cheese Manicotti
Ingredients
Tomato Sauce
-
2
tablespoons
olive oil
-
3
medium cloves
garlic, finely minced
-
½
teaspoon
red pepper flakes, optional
-
1
28-ounce can
diced tomatoes, undrained
-
1
28-ounce can
crushed tomatoes
-
2
teaspoons
dried basil
-
½
teaspoon
salt
Cheese Filling
-
3
cups
ricotta cheese, part skim or whole milk
-
1
cup
freshly grated Parmesan cheese
-
2
cups
shredded mozzarella cheese
-
2
large
eggs, lightly beaten
-
½
teaspoon
table salt
-
½
teaspoon
ground black pepper
-
2
tablespoons
chopped fresh parsley, or 2 teaspoons dried parsley
-
2
teaspoons
chopped fresh basil, or 1 teaspoon dried basil
Noodles + Topping
-
16
pieces
no-boil lasagna noodles
-
½
cup
freshly grated Parmesan cheese
Instructions
- 1. Preheat the oven to 375°F and adjust the oven rack to the middle position.
- 2. Heat olive oil in a large saucepan over medium heat, then add garlic and red pepper flakes, cooking until fragrant.
- 3. Stir in diced and crushed tomatoes, dried basil, and salt; simmer for about 15 minutes until thickened.
- 4. In a bowl, combine ricotta, Parmesan, mozzarella, eggs, salt, pepper, parsley, and basil for the filling.
- 5. Soak lasagna noodles in boiling water for about 5 minutes until soft, then lay them on towels to dry.
- 6. Spread 1½ cups of sauce on the bottom of a 9x13-inch baking dish.
- 7. Place about ¼ cup of cheese filling on one end of each noodle, then roll it up and place seam side down in the dish.
- 8. Cover the rolled noodles with the remaining sauce, then cover the dish with aluminum foil.
- 9. Bake for about 40 minutes, then remove the foil and sprinkle with remaining Parmesan cheese.
- 10. Bake uncovered for an additional 6-7 minutes until cheese is browned and bubbly.
- 11. Let sit for 10-15 minutes before serving.
Nutrition Facts (estimated)
Servings
8 servings
Calories
551
Total fat
29g
Total carbohydrates
42g
Total protein
32g
Sodium
938mg
Cholesterol
123mg
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