Manicotti Puttanesca

Manicotti is a beloved Italian-American classic, but it can be quite time-consuming to make. From preparing the sauce to cooking and filling the delicate pasta tubes, it requires a significant amount of effort. However, with our hassle-free baked manicotti recipe, you can enjoy all the comforting flavors of this dish without the laborious process. Instead of traditional manicotti tubes, we use no-boil lasagna noodles as a convenient substitute. By briefly soaking the noodles in hot water, they become pliable enough to roll up easily. We elevate the flavor profile by incorporating the zesty elements of puttanesca sauce, such as anchovies, garlic, olives, and capers, into both the sauce and the filling. The end result is a baked manicotti that is bursting with bold, rich, and cheesy flavors. A final sprinkling of Parmesan and a quick broil give the dish a beautiful golden finish. Make sure to use whole-milk ricotta and avoid nonfat ricotta or fat-free mozzarella for the best results. With our simplified approach, you can assemble the casserole in advance, making it an ideal option for entertaining or busy weeknights. Enjoy this hassle-free version of manicotti that delivers taste and satisfaction without the fuss.

INGREDIENTS: SAUCE

• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 3 anchovy fillets, rinsed and minced
• ½ teaspoon red pepper flakes (optional)
• 2 (28-ounce) cans of crushed tomatoes
• 2 tablespoons chopped fresh basil
• Salt and pepper

FILLING AND NOODLES

• 1½ pounds (3 cups) whole-milk ricotta cheese
• 8 ounces of mozzarella cheese, shredded (2 cups)
• 4 ounces Parmesan cheese, grated (2 cups)
• 2 large eggs, lightly beaten
• ¼ cup pitted kalamata olives, quartered
• 2 tablespoons capers, rinsed
• 2 tablespoons chopped fresh basil
• ¾ teaspoon salt
• ½ teaspoon pepper
• 16 no-boil lasagna noodles

PREPARATIONS: SAUCE:

1. Adjust the oven rack to the middle position and preheat the oven to 375 degrees Fahrenheit.
2. Heat olive oil, minced garlic, anchovies, and red pepper flakes (if using) in a large saucepan over medium heat until fragrant but not browned, about 1 minute.
3. Stir in the crushed tomatoes and simmer until slightly thickened, approximately 15 minutes.
4. Remove the saucepan from heat, stir in the chopped fresh basil, and season with salt and pepper to taste.

FILLING AND NOODLES:

1. In a bowl, mix together the ricotta cheese, shredded mozzarella, 1 cup of grated Parmesan, lightly beaten eggs, quartered kalamata olives, rinsed capers, chopped fresh basil, salt, and pepper.
2. Pour 1 inch of boiling water into a 13 by 9-inch broiler-safe baking dish. Place the no-boil lasagna noodles into the water one at a time. Let the noodles soak until they become pliable, about 5 minutes. Separate the noodles with the tip of a knife to prevent sticking.
3. Remove the noodles from the water and place them in a single layer on clean kitchen towels. Discard the water and dry the baking dish.
4. Spread 1½ cups of the sauce into the baking dish.
5. Spread ¼ cup of the ricotta mixture evenly over the bottom three-quarters of each noodle. Roll the noodles up around the filling and place them in the baking dish, seam side down.
6. Spoon the remaining sauce over the top to cover the pasta completely.
7. Cover the dish tightly with aluminum foil and bake for approximately 40 minutes, or until bubbling around the edges.
8. Remove the baking dish from the oven, adjust the oven rack to about 6 inches from the broiler element, and preheat the broiler.
9. Remove the foil, sprinkle the remaining 1 cup of grated Parmesan over the top, and broil until the cheese is spotty brown approximately 4 to 6 minutes.
10. Let the dish cool for 10 to 15 minutes before serving.

YIELD:

• This recipe yields approximately 8 servings.

SPECIAL INSTRUCTIONS:

• Do not use nonfat ricotta or fat-free mozzarella cheese in this recipe.
• Note that you will need 16 no-boil lasagna noodles for this dish; some brands may contain fewer noodles, so adjust accordingly.

TIPS:

• Serve the baked manicotti with a side of garlic bread and a fresh green salad for a complete meal.
• Leftover manicotti can be stored in the refrigerator for a few days and reheated in the oven or microwave.

NUTRITIONAL INFORMATION PER SERVING:

• Calories: 510
• Fat: 29g
• Saturated Fat: 15g
• Cholesterol: 121mg
• Carbohydrates: 32g
• Protein: 32g
• Fiber: 3g
• Sodium: 1018mg

In conclusion, our hassle-free baked manicotti recipe offers all the delicious flavors of the traditional Italian-American classic without the laborious process. By using no-boil lasagna noodles and incorporating the vibrant elements of puttanesca sauce, we have created a dish that is both convenient and bursting with bold flavors. The cheesy filling and zesty sauce come together beautifully, resulting in a baked manicotti that is rich, satisfying, and perfect for any occasion. With our time-saving tips and simplified approach, you can enjoy the comfort and taste of this Italian favorite without the fuss. Indulge in this hassle-free manicotti that delivers on taste, texture, and convenience.