Ingredients

The following ingredients have 6 Servings
  • 2 Tbs. plus 1/2 tsp. salt
  • 14 manicotti, 1 lb. total
  • 3 cups <a href="http://www.williams-sonoma.com/recipe/Pasta-with-Roasted-Tomato-Sauce.html"><b><u>roasted tomato sauce</u></b></a>, homemade or purchased
  • 2 1/2 cups ricotta cheese
  • 8 oz. fresh mozzarella cheese, cut into small pieces
  • 3/4 cup grated Parmigiano-Reggiano cheese
  • 1/4 cup chopped fresh basil
  • 2 eggs, beaten
  • 1/4 tsp. freshly ground pepper
  • 1/8 tsp. freshly grated nutmeg

Instruction

  • <b>Cook the manicotti</b>
  • Lightly oil a 9-by-13-inch freezer-to-oven baking dish.
  • Bring a large pot of water to a boil over high heat. Add the 2 Tbs. salt and the manicotti. Cook, stirring occasionally to prevent sticking, until the pasta is not quite al dente, about 2 minutes less than the package instructions. Drain, rinse under cold running water and drain again.
  • <b>Fill the manicotti</b>
  • Preheat an oven to 350°F. Spread a thin layer of the tomato sauce in the prepared baking dish. In a large bowl, mix together the ricotta, mozzarella, 1/2 cup of the Parmigiano-Reggiano, the basil, the eggs, the 1/2 tsp. salt, the pepper and nutmeg. Place the cheese mixture in a pastry bag or a large resealable bag with one bottom corner snipped off, and fill the manicotti. Place the filled manicotti in the prepared dish and top with the remaining tomato sauce and Parmigiano-Reggiano. If freezing, cover the dish tightly with aluminum foil and place in the freezer (see note above).
  • <b>Bake the manicotti</b>
  • Cover the dish with aluminum foil. Bake until the sauce is bubbling and the cheese is golden, about 35 minutes. Let stand for 10 minutes before serving. Serves 6.
  • Adapted from Williams-Sonoma Food Made Fast Series, <i>Make Ahead,</i> by Rick Rodgers (Oxmoor House, 2008).