This Manicotti recipe is a fave in our house. If I'm pushed for time, I will sometimes use 1.5 jars of pasta sauce and simmer it for 10 minutes with the fresh basil (and add meat if we are making it a meat sauce) while I'm prepping the filling. These reheat really well the next day and you can freeze them before cooking them - just thaw 1-2 days in the refrigerator and then cook :)
Manicotti - adapted from Cook's Country
Tomato Sauce
2 (28 oz) cans diced tomatoes
2 Tbsp. extra virgin olive oil
4 medium garlic cloves, minced
1/4 tsp. red pepper flakes (optional - gives the sauce "heat")
2 Tbsp. chopped fresh basil leaves
1/2 lb. ground beef (optional, sometimes we use beef to make a meat sauce, sometimes we keep it meatless)
Cheese Filling and Pasta
2 cups (15-16 oz.) part-skim ricotta cheese
1 cup fresh Parmesan cheese, grated
1.5 - 2 cups mozzarella cheese, shredded
1 egg
1 tsp. fresh parsley, chopped
1 Tbsp. fresh basil, chopped
1/2 tsp. salt
1/4 tsp. black pepper
10-12 lasagna noodles
Pulse tomatoes in a food processor until chopped, about 4 or 5 pulses. Heat oil, garlic and red pepper flakes in a large skillet over medium heat 3-4 minutes. Stir in tomatoes, salt, and basil and simmer about 10-15 minutes. Meanwhile, boil lasagna noodles until al dente. Drain and set each noodle on a dishtowel.
To make the filling: combine ricotta, 3/4 cup parmesan, mozzarella, egg, parsley, basil, salt and pepper in a medium bowl. Spoon onto each lasagna noodle (eyeball it to evenly distribute the mixture between all the noodles). Roll up each noodle.
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