manicotti: for mama

I was open to making something time consuming today so I figured why not take advantage of the slow Sunday and make Mom and Dad Manicotti. It was accompanied by a classic and simple romaine salad with a homemade/made up gorgonzola salad dressing! I'll add the ingredients for the dressing when I figure out the exact measurements! (There are plenty of left overs so if you can get to them before Dan or Dad do, come on down).

Tomato Sauce:

2 (28-ounces) can diced tomatoes

2 tablespoons extra-virgin olive oil

3 medium garlic cloves, minced or pressed

1/2 teaspoon re pepper flakes (optional)

table salt

2 table spoons chopped fresh basil leaves]

Cheese filling and pasta:

3 cups part-skim ricotta cheese

4 ounces Parmesan cheese, grated (about 2 cups)

8 ounces whole-milk mozzarella cheese, shredded (about 2 cups)

2 large eggs, lightly beaten

2 tablespoons chopped fresh parsley leaves

2 tablespoons chopped fresh basil leaves

3/4 teaspoon table salt

1/2 teaspoon ground black pepper

16 no-boil lasagna noodles

1. For the sauce: Heat the oven to 375 degrees. Pulse 1 can of the tomatoe with their juice in a food processor until coarsely chopped, 3 or 4 pulses. Transfer to a bowl. Repeat with the remaining tomatoes.

2. Heat the oil and garlic in a large saucepan over medium heat until fragrant but not brown (1-2 minutes). Stir in the tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes. Stir in the basil; season with the salt to taste.

3. For the filling: Combine the ricotta, 1 cup of the Parmesan, the mozzarella, eggs, parsley, basil, salt, and pepper in a medium bowl; set aside.

4. Boil the noo-noo's for about five minutes. Remove noodles from the water and place in a single layer on clean kitchen towels.

5. Spread 1 1/2 cups of the sauce evenly in the bottom of the baking dish. Using a spoon, spread 1/4 cup of the cheese mixture evenly on the bottom three-quarters of each noodle, leaving the top quarter of the noodle exposed. Roll into a tube shape and arrange in the baking dish, seam side down. Top evenly with the remaining sauce, making certain that the pasta is completely covered.

6.Cover the baking dish tightly with foil and bake until bubbling, about 40 minutes. Remove the baking dish from the oven and remove the foil. Sprinkle the manicotti evenly with the remaining cup Parmesan. Broil until the cheese is spotty brown, 4-6 minutes Cool 15 minutes; cut and serve.

Thank you! -Kath