Preheat oven to 375 and adjust oven rack to the middle position.
For the sauce:
Pulse tomatoes, one can at a time, in a food processor until coarsely chopped.
Heat oil, garlic, and pepper flakes in a large saucepan over medium heat. Cook until garlic turns golden, about 3 minutes. Do not allow garlic to brown. Stir in chopped tomatoes, sausage (if using), and ½ teaspoon salt. Allow sauce to simmer, and cook until thickened, 10 to 15 minutes. Stir in basil and additional salt, to taste.
For the filling:
Combine ricotta cheese, mozzarella cheese, 1 cup of the Parmesan cheese, and the remaining ingredients in a large bowl.
Pour 2-inches of boiling water into a 9x13 pan. Place lasagna noodles into pan, 1 at a time, and soak about 5 minutes, or until pliable. Remove noodles to a clean kitchen towel and dry out your baking dish.
Spread 1 ½ cups of tomato sauce into the bottom of your 9x13 pan. Spread ¼ cup of cheese filling evenly onto the bottom three-quarters of each noodle. Roll noodle into a tube shape and place into your baking dish seam-side down. Top with remaining sauce.
Cover dish with foil and bake for 40 minutes or until bubbling, rotating halfway through. Remove foil from pan and sprinkle with remaining 1 cup Parmesan cheese. Turn on broiler, and heat until cheese is spotty brown, about 5 minutes.
Notes
recipe from Cook's Illustrated
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/manicotti-roll-ups/