Name: Baked Manicotti with Spinach
Total time: 2 h 15 min
Cuisine: ItalianEurope
Ingredients: 2 28-ounce cans diced tomatoes (in juice); 2 tablespoons extra-virgin olive oil; 3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon); 1/2 teaspoon hot red pepper flakes , optional; Table salt; 2 tablespoons chopped fresh basil; 3 cups part-skim ricotta cheese; 4 ounces grated Parmesan cheese (about 2 cups); 8 ounces shredded mozzarella cheese (about 2 cups); 2 large eggs , lightly beaten; 1 (10-ounce) package frozen chopped spinach , thawed, squeezed dry, and chopped fine; 1 teaspoon table salt; 1/2 teaspoon pepper; 2 tablespoons chopped fresh basil; Pinch ground nutmeg; 16 no-boil lasagna noodles (see note above)

Baked Manicotti with Spinach

By America's Test Kitchen

Published on March 11, 2008

Time

2¼ hours

Yield

Serves 6 to 8

Ingredients

Tomato Sauce

2 28-ounce cans diced tomatoes (in juice)2 tablespoons extra-virgin olive oil 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)½ teaspoon hot red pepper flakes, optionalTable salt 2 tablespoons chopped fresh basil

Filling and Pasta

3 cups part-skim ricotta cheese 4 ounces grated Parmesan cheese (about 2 cups)8 ounces shredded mozzarella cheese (about 2 cups)2 large eggs, lightly beaten1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry, and chopped fine1 teaspoon table salt ½ teaspoon pepper 2 tablespoons chopped fresh basil Pinch ground nutmeg 16 no-boil lasagna noodles (see note above)

Before You Begin

We prefer Barilla no-boil lasagna noodles for their delicate texture resembling fresh pasta. Note that Pasta Defino and Ronzoni brands contain only 12 no-boil noodles per package; the recipe requires 16 noodles. The manicotti can be prepared through step 5, covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.

Instructions

for the sauce

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.

Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes. Stir in basil; adjust seasoning with salt.

for the filling

Combine ricotta, 1 cup Parmesan, mozzarella, eggs, spinach, salt, pepper, basil, and nutmeg in medium bowl; set aside.

to assemble

Pour 1 inch boiling water into 13 by 9-inch broilersafe baking dish, 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; discard water in baking dish and dry baking dish.

Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread generous 1/4 cup cheese-spinach 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.

Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element), and heat broiler. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Broil until cheese is spotty brown, 4 to 6 minutes. Cool 15 minutes, then serve.