ATK Manicotti

Sauce Ingredients:

• 2 28oz cans whole tomatoes

• 2T olive oil

• 3 cloves garlic, minced

• 1/2t crushed red pepper flakes

• 1/2t salt

• 2T chopped fresh basil

Manicotti Ingredients:

• 3c ricotta

• 3c shredded mozzarella

• 2c grated parmesan, divided

• 2 eggs

• Fresh basil

• Fresh parsley

• 1/2t fresh ground pepper

• 3/4t salt

• Barilla no boil (flat) lasagna noodles

• OPTIONAL: Chopped spinach

For the sauce, pulse the tomatoes and juice in food processor until they reach your desired texture. Over medium heat, saute the garlic and red pepper flakes in the olive oil until fragrant (about 30 seconds). Add tomatoes and salt. Simmer for 15 minutes. Add the basil at the end.

Boil water and pour into glass baking dish. Add lasagna noodles one at a time. Let soak for five minutes.

Preheat oven to 375 degrees.

Mix together 1 cup parmesan plus the rest of the filling ingredient (including spinach, if using) until well combined. Spread 1/2c sauce on bottom of baking dish.

On a clean kitchen towel, lay out lasagna noodles and pat dry. DO NOT USE PAPER TOWELS. Spread filling on 1/2-2/3 of the noodle, Roll. Place in baking dish, seam side down. Top with remaining sauce, covering the manicotti fully.

Cover with foil, bake for 40 minutes. Remove the foil, and sprinkle the remaining 1 cup of parmesan. Bake 10 minutes at 500 degrees.

Let stand for 15 minutes before serving.