BAKED MANICOTTI PUTTANESCA
From choclytcandy 14 years agoIngredients
- tomato sauce shopping list
- 2 28-ounce cans diced tomatoes (in juice) shopping list
- 2 tablespoons extra-virgin olive oil shopping list
- 3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon) shopping list
- 3 anchovy fillets . minced fine shopping list
- 1/4-1/2 teaspoon hot red pepper flakes , optional shopping list
- 1/2 teaspoon table salt shopping list
- 2 tablespoons chopped fresh basil shopping list
- cheese Filling and pasta shopping list
- 3 cups part-skim ricotta cheese (see note above) shopping list
- 4 ounces grated parmesan cheese (about 2 cups) shopping list
- 8 ounces shredded mozzarella cheese (about 2 cups) shopping list
- 2 large eggs , lightly beaten shopping list
- 3/4 teaspoon table salt shopping list
- 1/2 teaspoon ground black pepper shopping list
- 1/4 cup kalamata olives , pitted and quartered shopping list
- 2 tablespoons capers , drained and rinsed shopping list
- 2 tablespoons chopped fresh parsley leaves shopping list
- 2 tablespoons chopped fresh basil shopping list
- 16 no-boil lasagna noodles (see note above) shopping list
How to make it
- 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.
People Who Like This Dish 2
- boosan21 Pleasant Valley, CT
- lizzconn Naas Co Kildare, IE
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