====== Baked Manicotti with Spinach ======
Tomato Sauce
  *2 - 28 oz. cans diced tomatoes with juice
  *2 Tbsp extra-virgin olive oil
  *3 medium garlic cloves minced (1 Tbsp)
  *1/2 tsp red pepper flakes
  *1/2 tsp salt
  *2 Tbsp chopped fresh basil (1/2 of 2/3 oz. pckg)
Filling and Pasta
  *2 large eggs - lightly beaten
  *30 oz. container of part-skim ricotta cheese
  *4 oz. grated Parmesan cheese (about 2 cups)
  *8 oz. shredded mozzarella cheese
  *10 oz. frozen chopped spinach - thawed, squeezed dry, chopped fine
  *1 tsp salt
  *1/2 tsp ground pepper
  *2 Tbsp chopped fresh basil (1/2 of 2/3 oz. pckg)
  *Pinch ground nutmeg
  * 9 oz. pckg of Barilla no-boil lasagna noodles (16 noodles)
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  - Thaw frozen spinach prior to preparation.
  - Pulse 1 can of tomatoes with juice in food processor until coarsely chopped, 3-4 pulses. Transfer to bowl. Repeat with remaining tomatoes.
  - Heat oil, garlic, and pepper flakes in large saucepan over medium heat until fragrant but not brown, 1-2 min. Stir in tomatoes and salt and simmer until thickened slightly, about 15 min. Stir in basil and add salt if necessary.
  - In bowl combine eggs, ricotta, 1/2 of Parmesan, mozzarella, spinach, salt, pepper, basil, and nutmeg.
  - Pour 1" of boiling water in 13"x9" baking pan. Add noodles one at time, minimizing overlap. Let soak until pliable, about 5 min. Remove noodles from water and place in single layer on clean dish towel. Discard water from pan and dry.
  - Spread bottom of baking pan with 1 1/2 cups sauce. Fill 4 noodles at a time. Evenly divide 1/4 of filling between noodles. With short side facing you spread evenly over bottom 2/3 of noodle. Roll into tube shape and lay into pan with seam down making 2 rows the length of the pan. Top evenly with remaining sauce making certain that pasta is completely covered. Cover pan with aluminum foil.
  - Bake in 375 deg oven until bubbling, about 40 min. Alternatively the baking pan may be stored in the refrigerator for up to 3 days or frozen for up to 1 month prior to baking. If refrigerated increase baking time to 60-75 min.
  - After manicotti is bubbling remove aluminum foil, spread remaining 1 cup Parmesan over top and broil on top shelf until cheese is spotty brown, 4-6 min. Cool 15 min. and then serve.

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  Serves: 12       Total cook time: 60 min (90 min if refrigerated) + 15 min cool 
  Source: Cook's Illustrated  May 2008
{{tag>food vegetarian maincourse}}