Tuesday, August 2, 2011

Baked Manicotti

Photo from realmomkitchen.com
2 Things I loved about this dish: it was meatless and it was amazingly cheesy!  When I make this again I don't know if I'll go through the hassle of making the tomato sauce--even though this one was really good.  I'm just simple like that.  I really love to use egg roll wrappers when I cook-they are so good, so easy, and i love the texture.

Baked Manicotti
Recipe from realmomkitchen.com

Tomato Sauce
  • 1 28-ounce can diced tomatoes (in juice)
  • 1 28-ounce can crushed tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 3 medium cloves garlic, finely minced
  • 1/2 teaspoon red pepper flakes, optional
  • 1/2 teaspoon salt
  • 2 teaspoons dried basil
Cheese Filling and Pasta
  • 3 cups part-skim ricotta cheese
  • 4 ounces grated Parmesan cheese (about 2 cups)
  • 8 ounces shredded mozzarella cheese (about 2 cups)
  • 2 large eggs , lightly beaten
  • 3/4 teaspoon table salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons chopped fresh parsley leaves
  • 2 teaspoons chopped fresh basil
  • 10 large square wraps (like for egg rolls.  You should be able to find in the refrigerated portion of the produce section of you local grocery store)
  1. Adjust oven rack to middle position and heat oven to 375 degrees.
  2. Heat oil, garlic, and pepper flakes (if using) 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.
  3. In a medium bowl, combine ricotta, 1 cup Parmesan cheese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.
  4. Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using spoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each wrap, leaving top quarter of wrap exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in one row and 2 along the edge). Top evenly with remaining sauce, making certain that pasta is completely covered.
  5. 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.  Serves 10


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