Baked Manicotti with Spinach | America's Test Kitchen

Name: Baked Manicotti with Spinach | America's Test Kitchen
Total time: 135 min
Ingredients: 2 28-ounce cans diced tomatoes (in juice); 2 tablespoons extra-virgin olive oil; 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon); 1/2 teaspoon hot red pepper flakes, optional; Table salt; 2 tablespoons chopped fresh basil; 3 cups part-skim ricotta cheese; 4 ounces grated Parmesan cheese (about 2 cups); 8 ounces shredded mozzarella cheese (about 2 cups); 2 large eggs, lightly beaten; 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry, and chopped fine; 1 teaspoon table salt; 1/2 teaspoon pepper; Pinch ground nutmeg; 16 no-boil lasagna noodles (see note above)

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Manicotti may look homey, but blanching and stuffing pasta tubes is a tedious chore, and the ricotta filling can be uninspired and watery. We wanted a simpler, better recipe.

Keywords

Main Courses
Italian
Europe
Cheese
Vegetables
Eggs & Dairy
Fruits & Vegetables
Grains
Rice & Beans

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Ingredients

2 28-ounce cans diced tomatoes (in juice)
2 tablespoons extra-virgin olive oil
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
1/2 teaspoon hot red pepper flakes, optional
Table salt
2 tablespoons chopped fresh basil
3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs, lightly beaten
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry, and chopped fine
1 teaspoon table salt
1/2 teaspoon pepper
Pinch ground nutmeg
16 no-boil lasagna noodles (see note above)