Baked Manicotti (Manicotti)
Italian
You will need 16 no-boil lasagna noodles for this recipe. The test kitchen's preferred brand, Barilla, comes 16 noodles to a box, but other brands contain only 12. It is important to let the dish cool for 15 minutes after baking.
Source: Cook's Country
Ingredients
- Shredded Mozzarella Cheese10 oz (2.5 cups)
- Shredded Provolone Cheese6 oz (1.5 cups)
- Lightly Beaten Egg1
- Finely Chopped Fresh Basil1/4 cup
- Salt1/2 tsp
- Pepper1/2 tsp
- No-boil Lasagna Noodles16
- Chopped Onion1
- Thinly Sliced Deli Pepperoni6 oz
- 85% Lean Ground Beef1 lbs
- Minced Garlic Cloves5
- Tomato Paste1 Tbs
- Red Pepper Flakes1/4 tsp
- Crushed Tomatoes2 28 oz cans
Instructions
Meat Sauce: 1. Adjust oven rack to upper middle position and heat oven to 375 degrees. Pulse onion and pepperoni in food processor until coarsely ground, about 10 pulses. Add beef and pulse until thoroughly combined, 5 to 8 pulses. 2. Transfer mixture to large saucepan and cook over medium heat, breaking up mixture with wooden spoon, until no longer pink, about 5 minutes. Using slotted spoon, transfer 1 cup meat mixture to paper towel-lined plate and reserve. Add garlic, tomato paste, and pepper flakes to pot and cook until fragrant, about 1 minute. Stir in tomatoes and simmer until sauce is slightly thickened, about 20 minutes. Season with salt and pepper to taste. (Meat sauce can be refrigerated for up to 3 days.)
3. For the Manicotti: Combine ricotta, 2 cups mozzarella, 1 cup provolone, egg, basil, salt, pepper, and reserved meat mixture in large bowl. Pour 1 inch boiling water into 13 by 9-inch baking dish and slip noodels into water, one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of knife to prevent sticking. Remove noodles from water and place in single layer on clean dish towels; discard water and dry off baking dish.
4. Spread half of meat sauce over bottom of baking dish. Spread 1/4 cup ricotta mixture evenly over bottom of each noodle. Roll noodles up around filling and lay them seam side down in baking dish. Spread remaining sauce over top to cover pasta completely. Cover dish tightly with aluminum foil and bak until bubbling around edges, about 40 minutes. Remove foili and sprinkle with remaining 1/2 cup mozzarella and 1/2 cup provolone. Bake until cheese is melted, about 5 minutes. Let cool for 15 minutes. Serve.