Streamlined Manicotti Recipe

Name: Streamlined Manicotti Recipe
Total time: 70 min
Ingredients: 2 (28 ounce) cans crushed tomatoes; 2 tablespoons extra virgin olive oil; 3 medium garlic cloves, minced (about 1 tbsp); 1/2 teaspoon red pepper flakes (optional); 2 tablespoons chopped fresh basil leaves; 1/2 teaspoon table salt (or to taste); 3 cups part-skim ricotta cheese; 2 cups grated parmesan cheese; 2 cups mozzarella cheese, shredded; 2 large eggs, lightly beaten; 3/4 teaspoon table salt (or to taste); 1/2 teaspoon pepper; 2 tablespoons chopped fresh parsley leaves; 16 no-boil lasagna noodles (magazine recommends Barilla no-boil lasagna noodles, which is what I used with great success)

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This is from the January & February edition of Cook's Illustrated magazine. I knew as soon as I saw this recipe I had to make it...what a simple a

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Ingredients

2 (28 ounce) cans crushed tomatoes
2 tablespoons extra virgin olive oil
3 medium garlic cloves, minced (about 1 tbsp)
1/2 teaspoon red pepper flakes (optional)
2 tablespoons chopped fresh basil leaves
1/2 teaspoon table salt (or to taste)
3 cups part-skim ricotta cheese
2 cups grated parmesan cheese
2 cups mozzarella cheese, shredded
2 large eggs, lightly beaten
3/4 teaspoon table salt (or to taste)
1/2 teaspoon pepper
2 tablespoons chopped fresh parsley leaves
16 no-boil lasagna noodles (magazine recommends Barilla no-boil lasagna noodles, which is what I used with great success)