Manicotti Roll Ups
Tomato Sauce:
  • 2 (28-ounce) cans diced tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 3 garlic gloves, minced
  • ½ teaspoon red pepper flakes
  • 2 tablespoons fresh chopped basil
  • 1 pound cooked sausage, optional
Cheese Filling:
  • 24 ounces (3 cups) part-skim Ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 2 cups grated Parmesan cheese, divided
  • 2 large eggs
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped basil
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • 16 no-boil lasagna noodles (I used Barilla)
  1. Preheat oven to 375 and adjust oven rack to the middle position.
For the sauce:
  1. Pulse tomatoes, one can at a time, in a food processor until coarsely chopped.
  2. 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:
  1. Combine ricotta cheese, mozzarella cheese, 1 cup of the Parmesan cheese, and the remaining ingredients in a large bowl.
  2. 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.
  3. 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.
  4. 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.
recipe from Cook's Illustrated
Recipe by Kitchen Meets Girl at