I really like this recipe. It's actually quite easy. Assembling the manicotti takes only about 10 minutes. This is half the original recipe; it can be easily doubled to make a 13×9 pan. Don't leave out the basil or use dried basil.

BAKED CHEESE MANICOTTI

Tomato Sauce:

• one 14 oz. can crushed tomatoes
• one 14 oz. can diced tomatoes (preferably "petite diced")
• 1 Tbsp. olive oil
• 2 cloves garlic, crushed
• pinch red pepper flakes
• 2 Tbsp. chopped basil

Pasta and Filling:

• one 15 oz. container ricotta cheese (reduced fat OK)
• 2 oz. Parmesan cheese, grated
• 4 oz. mozzarella cheese, grated
• 1 egg
• 1/2 tsp. salt
• 1 Tbsp. chopped flat-leaf parsley
• 2 Tbsp. chopped basil
• 8 no-boil lasagna noodles

In a non-reactive saucepan, heat the oil over medium-high heat for a few minutes. Add the garlic and red pepper flakes and cook about 30 seconds or until fragrant. Add the tomatoes and salt and simmer for about 15 minutes. Remove from the heat and stir in the basil.

Prepare the filling by mixing the ricotta, half the Parmesan, mozzarella, egg, salt, parsley, and basil. Set aside.

Place the noodles in an 8×8 pan and cover with boiling water. Let soak for about 5 minutes, or until soft and pliable. Remove them from the water and pat dry with a kitchen towel. Discard the water and wipe out the pan. Spread about 1 cup of the sauce on the bottom of the pan. Preheat the oven to 375 deg.

Assemble the manicotti: spread about 1/4 cup cheese filling on the bottom 3/4 of one of the noodles, leaving the top 1/4 uncovered. Starting at the bottom end of the noodle, gently roll it up like a miniature jelly-roll. Place the noodle seam side down in the pan. Repeat with the remaining seven noodles. Spoon the rest of the sauce over the assembled noodles, making sure to cover every noodle.

Cover with foil and bake for about 30 min, or until the sauce is bubbling. Top with the remaining Parmesan and broil for a few minutes until it is melted and browned in spots.

Serves about 4.

Source: Adapted from America's Test Kitchen