Reviews

Add Rating & Review

Back to Manicotti

All Reviews for Manicotti

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Recipe Summary

Yield: Makes 6

Ingredients

Ingredient Checklist

1 1/2 ounces sun-dried tomatoes (about 15 halves)

6 sheets no-boil manicotti

1 sixteen-ounce container nonfat ricotta

2 tablespoons plus 1 teaspoon roughly chopped flat-leaf parsley

1/4 cup roughly chopped basil leaves

1 large egg yolk

1/8 teaspoon freshly ground nutmeg

1 teaspoon salt

1/4 teaspoon freshly ground pepper

1 1/2 cups Tomato Sauce

3 tablespoons freshly grated Parmesan (1/2 ounce)

Nonstick olive-oil cooking spray

Gallery

Recipe Summary

Yield: Makes 6

Recipe Summary

Yield: Makes 6

Recipe Summary

Yield: Makes 6

Yield: Makes 6

Makes 6

Ingredients

Ingredients

  • 1 1/2 ounces sun-dried tomatoes (about 15 halves)
  • 6 sheets no-boil manicotti
  • 1 sixteen-ounce container nonfat ricotta
  • 2 tablespoons plus 1 teaspoon roughly chopped flat-leaf parsley
  • 1/4 cup roughly chopped basil leaves
  • 1 large egg yolk
  • 1/8 teaspoon freshly ground nutmeg
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 1/2 cups Tomato Sauce
  • 3 tablespoons freshly grated Parmesan (1/2 ounce)
  • Nonstick olive-oil cooking spray

Directions

Heat oven to 450 degrees. Place tomatoes in small bowl; cover with 1 cup boiling water. Let stand until softened, about 15 minutes. Dry with paper towel, and cut into 1/4-inch dice; transfer to medium bowl.

Fill baking dish with very hot water; place manicotti sheets, one at a time, in water. Let stand 10 minutes until softened.

To tomatoes, add the ricotta, 2 tablespoons parsley, basil, egg yolk, nutmeg, salt, and pepper, and mix well to combine. On a clean work surface, place one sheet of manicotti lengthwise. Spoon about 1/3 cup ricotta mixture along front edge; roll to form cylinder. Repeat filling-and-rolling process on all manicotti. Spray 9-by-13-inch baking dish with olive-oil spray; spoon about 1/4 cup tomato sauce on bottom.

Transfer manicotti to the dish in a single layer; cover with remaining 1 1/4 cups tomato sauce, and sprinkle with Parmesan. Cover with foil; bake 10 minutes. Remove foil; bake until top is browned and sauce is bubbling, 12 to 15 minutes. Garnish with remaining teaspoon parsley.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Manicotti

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Manicotti

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest