This is a great recipe for two, but can easily be increased to feed a crowd. Barilla no boil lasagna noodles work best in this recipe and you can easily make them ahead and refrigerate until ready to bake.
2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
1/8-1/4 teaspoon hot red pepper flakes
¼ teaspoon salt
Pinch of sugar
1 tablespoon chopped fresh basil
Cheese Filling and Pasta
1 cup part-skim ricotta cheese
2 ounces grated Parmesan cheese (about 1 cup)
3 ounces shredded mozzarella cheese (about ¾ cup)
1 egg, lightly beaten
¼ teaspoon nutmeg
¼ teaspoon table salt
¼ teaspoon ground black pepper
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh basil
6 no-boil flat lasagna noodles
The method
Directions
01
Adjust oven rack to middle position and heat oven to 375 degrees. Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to bowl. Repeat with remaining can tomatoes.
02
Heat oil, garlic, and pepper flakes (if using) in small saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/4 teaspoon salt and sugar and simmer about 5 minutes. Stir in basil; adjust seasoning with salt.
03
Combine ricotta, 1/2 cup Parmesan, mozzarella, eggs, nutmeg, salt, pepper, parsley and basil in medium bowl; set aside.
04
Fill a large bowl with boiling water, and 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.
05
Spread bottom of 9x5 loaf baking dish evenly with 1/2 cup sauce. Using soupspoon or small offset spatula, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered.
06
Cover manicotti with aluminum foil. Bake until bubbling, about 25 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1/2 cup Parmesan. Continue to bake until cheese is spotty brown, about 10 minutes. Cool 15 minutes, then serve.
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Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Easy Baked Manicotti for Two
Prep
Cook
Yield
This is a great recipe for two, but can easily be increased to feed a crowd. Barilla no boil lasagna noodles work best in this recipe and you can easily make them ahead and refrigerate until ready to bake.
2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
1/8-1/4 teaspoon hot red pepper flakes
¼ teaspoon salt
Pinch of sugar
1 tablespoon chopped fresh basil
Cheese Filling and Pasta
1 cup part-skim ricotta cheese
2 ounces grated Parmesan cheese (about 1 cup)
3 ounces shredded mozzarella cheese (about ¾ cup)
1 egg, lightly beaten
¼ teaspoon nutmeg
¼ teaspoon table salt
¼ teaspoon ground black pepper
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh basil
6 no-boil flat lasagna noodles
Cook Like James · The method
Directions
1
Adjust oven rack to middle position and heat oven to 375 degrees. Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to bowl. Repeat with remaining can tomatoes.
2
Heat oil, garlic, and pepper flakes (if using) in small saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/4 teaspoon salt and sugar and simmer about 5 minutes. Stir in basil; adjust seasoning with salt.
3
Combine ricotta, 1/2 cup Parmesan, mozzarella, eggs, nutmeg, salt, pepper, parsley and basil in medium bowl; set aside.
4
Fill a large bowl with boiling water, and 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.
5
Spread bottom of 9x5 loaf baking dish evenly with 1/2 cup sauce. Using soupspoon or small offset spatula, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered.
6
Cover manicotti with aluminum foil. Bake until bubbling, about 25 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1/2 cup Parmesan. Continue to bake until cheese is spotty brown, about 10 minutes. Cool 15 minutes, then serve.
Cook Like James
Easy Baked Manicotti for Two
Prep
Cook
Yield
This is a great recipe for two, but can easily be increased to feed a crowd. Barilla no boil lasagna noodles work best in this recipe and you can easily make them ahead and refrigerate until ready to bake.
2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
1/8-1/4 teaspoon hot red pepper flakes
¼ teaspoon salt
Pinch of sugar
1 tablespoon chopped fresh basil
Cheese Filling and Pasta
1 cup part-skim ricotta cheese
2 ounces grated Parmesan cheese (about 1 cup)
3 ounces shredded mozzarella cheese (about ¾ cup)
1 egg, lightly beaten
¼ teaspoon nutmeg
¼ teaspoon table salt
¼ teaspoon ground black pepper
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh basil
6 no-boil flat lasagna noodles
Directions
1
Adjust oven rack to middle position and heat oven to 375 degrees. Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to bowl. Repeat with remaining can tomatoes.
2
Heat oil, garlic, and pepper flakes (if using) in small saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/4 teaspoon salt and sugar and simmer about 5 minutes. Stir in basil; adjust seasoning with salt.
3
Combine ricotta, 1/2 cup Parmesan, mozzarella, eggs, nutmeg, salt, pepper, parsley and basil in medium bowl; set aside.
4
Fill a large bowl with boiling water, and 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.
5
Spread bottom of 9x5 loaf baking dish evenly with 1/2 cup sauce. Using soupspoon or small offset spatula, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered.
6
Cover manicotti with aluminum foil. Bake until bubbling, about 25 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1/2 cup Parmesan. Continue to bake until cheese is spotty brown, about 10 minutes. Cool 15 minutes, then serve.
