BAKED MANICOTTI PUTTANESCA Recipe

How to make it

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• Note:
• The test kitchen prefers part-skim ricotta for manicotti, but whole or fat-free ricotta can also be used. We also prefer Barilla no-boil 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.
• 1. For the sauce: Adjust oven rack to middle position and heat oven to 375 degrees. Process 1 can tomatoes with their juice in food processor until coarsely chopped with 1/4-inch pieces visible, 3 or 4 pulses. Transfer tomatoes to medium bowl. Repeat with remaining can tomatoes.
• 2. Heat oil, garlic, anchovies, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and salt and simmer until thickened slightly, about 15 minutes. Stir in basil; adjust seasoning with salt.
• 3. For the cheese filling: Combine ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper, olives, capers, and herbs in medium bowl; set aside.
• 4. To assemble: Pour 1 inch boiling water in 13 by 9-inch broiler-safe baking dish, then add noodles 1 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.
• 5. Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom 3/4 of each noodle (with short side facing you), leaving top 1/4 of noodle uncovered. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered.
• 6. Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Remove manicotti and adjust oven rack to highest 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.
• Note: No Shortcut At All
• Many recipes replace the traditional pastry bag with a zipper-lock plastic bag. But using a plastic bag to stuff parboiled manicotti shells is a messy, frustrating job that is eliminated by our simple recipe.
• Note Manicotti 1, 2, 3 In our streamlined recipe, the ricotta filling is spread onto softened no-boil lasagna noodles, eliminating the slippery task of stuffing parboiled manicotti shells.
• 1. Soak no-boil lasagna noodles in boiling water for 5 minutes until pliable, using tip of paring knife to separate noodles and prevent sticking.
• 2. Using soupspoon, spread about 1/4 cup filling onto three-quarters of each noodle, leaving top quarter of noodle exposed.
• 3. Roll each noodle by hand and place in baking dish, seam side down.