Tomato Sauce

• 2 - 28 oz. cans diced tomatoes with juice
• 2 Tbsp extra-virgin olive oil
• 3 medium garlic cloves minced (1 Tbsp)
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 2 Tbsp chopped fresh basil (1/2 of 2/3 oz. pckg)

Filling and Pasta

• 2 large eggs - lightly beaten
• 30 oz. container of part-skim ricotta cheese
• 4 oz. grated Parmesan cheese (about 2 cups)
• 8 oz. shredded mozzarella cheese
• 10 oz. frozen chopped spinach - thawed, squeezed dry, chopped fine
• 1 tsp salt
• 1/2 tsp ground pepper
• 2 Tbsp chopped fresh basil (1/2 of 2/3 oz. pckg)
• Pinch ground nutmeg
• 9 oz. pckg of Barilla no-boil lasagna noodles (16 noodles)

1. Thaw frozen spinach prior to preparation.
2. Pulse 1 can of tomatoes with juice in food processor until coarsely chopped, 3-4 pulses. Transfer to bowl. Repeat with remaining tomatoes.
3. Heat oil, garlic, and pepper flakes in large saucepan over medium heat until fragrant but not brown, 1-2 min. Stir in tomatoes and salt and simmer until thickened slightly, about 15 min. Stir in basil and add salt if necessary.
4. In bowl combine eggs, ricotta, 1/2 of Parmesan, mozzarella, spinach, salt, pepper, basil, and nutmeg.
5. Pour 1“ of boiling water in 13”x9“ baking pan. Add noodles one at time, minimizing overlap. Let soak until pliable, about 5 min. Remove noodles from water and place in single layer on clean dish towel. Discard water from pan and dry.
6. Spread bottom of baking pan with 1 1/2 cups sauce. Fill 4 noodles at a time. Evenly divide 1/4 of filling between noodles. With short side facing you spread evenly over bottom 2/3 of noodle. Roll into tube shape and lay into pan with seam down making 2 rows the length of the pan. Top evenly with remaining sauce making certain that pasta is completely covered. Cover pan with aluminum foil.
7. Bake in 375 deg oven until bubbling, about 40 min. Alternatively the baking pan may be stored in the refrigerator for up to 3 days or frozen for up to 1 month prior to baking. If refrigerated increase baking time to 60-75 min.
8. After manicotti is bubbling remove aluminum foil, spread remaining 1 cup Parmesan over top and broil on top shelf until cheese is spotty brown, 4-6 min. Cool 15 min. and then serve.

Serves: 12       Total cook time: 60 min (90 min if refrigerated) + 15 min cool 
Source: Cook's Illustrated  May 2008