Manicotti

So, I make lasagna from time to time, because it is a great make ahead/freezer dish. Good for having people over, because it cooks for so long that it's probably in the oven before your guests even arrive so you're not cooking/cleaning with friends over. I found that this manicotti was very similar to making lasagna, just assembled differently.

There are manicotti noodles that come as a giant tube, but then you have to mess with a pastry bag to fill them. Pass. This way seemed much easier.

Ingredients:

Tomato Sauce:
56 ounces diced tomatoes, in juice
1 lb Italian sausage, casings removed
3 cloves garlic
hot red pepper flakes (optional, however much you like - I think I added around a teaspoon)
2 tablespoons chopped basil

Process the diced tomatoes in a food processor to break up the chunks a little. I did this in two batches. Heat just a teeny bit of olive oil in a medium saucepan over medium heat, add sausage and cook. Break apart the sausage while cooking. When the sausage has browned, add garlic and red pepper flakes. Let cook for a minute or two and then add tomatoes. Let sauce simmer for around 15 minutes.

Noodles & Filling:
16 no boil noodles (I used barilla)
3 cups part skim ricotta
4 ounces parmesan
8 ounces shredded mozzarella
2 large eggs, lightly beaten
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped basil
2 tablespoons chopped parsley

Pour 1 inch boiling water into 13 by 9-inch broilersafe 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.

Mix remainder of ingredients, minus half of the parmesan.

Once your noodles aren't soaking anymore, transfer them to a work surface (I covered mine with parchment paper). Put a dollop of filling on each noodle, then spread over bottom 2/3 of noodle. You can see in below picture I had already spread out one...you don't want filling at the top because it would just squirt out.


Starting at the bottom, roll the noodle.

Spread 3/4 cup over the bottom of your dish (same one you used to precook the noodles), then place your rolled manicotti over the sauce.


Spread the remainder of the sauce over the noodles. Wrap in aluminum foil. If you're eating immediately, cook for 40 minutes with the aluminum foil on. After 40 minutes, remove from oven and put the oven on broil. Take off the foil, sprinkle with remaining parmesan, and put back in the oven under the broiler for a few (around 4-6) minutes until cheese has just started to brown.

If you're not eating immediately, keep in fridge or freezer. If you're freezing, transfer to fridge a day before you're planning to eat it. Follow cooking instructions as before, just increase the baking time from 40 to 75 minutes.