Baked Manicotti Puttanesca | America's Test Kitchen

Name: Baked Manicotti Puttanesca | America's Test Kitchen
Total time: 120 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); 3 anchovy fillets . minced fine; 1/4-1/2 teaspoon hot red pepper flakes, optional; 1/2 teaspoon table salt; 2 tablespoons chopped fresh basil; 3 cups part-skim ricotta cheese (see note above); 4 ounces grated Parmesan cheese (about 2 cups); 8 ounces shredded mozzarella cheese (about 2 cups); 2 large eggs, lightly beaten; 3/4 teaspoon table salt; 1/2 teaspoon ground black pepper; 1/4 cup kalamata olives, pitted and quartered; 2 tablespoons capers, drained and rinsed; 2 tablespoons chopped fresh parsley leaves; 16 no-boil lasagna noodles (see note above)

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Baked Manicotti Puttanesca, a savory blend of Italian cheeses, tangy tomato sauce, and robust olives. A must-try for a comforting meal.

Keywords

Main Courses
Italian
Europe
Cheese
Vegetables
Fish & Seafood
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)
3 anchovy fillets . minced fine
1/4-1/2 teaspoon hot red pepper flakes, optional
1/2 teaspoon table salt
2 tablespoons chopped fresh basil
3 cups part-skim ricotta cheese (see note above)
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs, lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
1/4 cup kalamata olives, pitted and quartered
2 tablespoons capers, drained and rinsed
2 tablespoons chopped fresh parsley leaves
16 no-boil lasagna noodles (see note above)