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Baked Manicotti

Original recipe from America's Test Kitchen Cooking for Two, 2009
kept byAshley_Malouin
recipe by
Notes: 

We prefer Barilla no-boil lasagna noodles because their delicate texture makes them easy to roll into tubes. Our favorite ricotta cheese is Calabro, which boasts a freshness that many brands lack. Do not substitute a fat-free ricotta.

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Ingredients: 

Sauce:
1 (14.5 oz) can diced tomatos
1 tbsp extra-virgin olive oil
2 garlic cloves, minced
1/4 tsp table salt
1/8 tsp red pepper flakes
1 tbsp chopped fresh basil

Filling & Pasta:
8 oz whole-milk or part-skim ricotta cheese (about 1 cup)
3 oz whole-milk mozzarella cheese, shredded (about 3/4 cup)
2 oz Parmesan cheese, grated (about 1 cup)
1 large egg, lightly beaten
1 tbsp chopped fresh basil
1/4 tsp table salt
1/8 tsp ground black pepper
6 no-boil lasagna noodles


 

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