So I know I have posted a manicotti recipe before but I tried a little bit different recipe this time. It used egg roll wrappers that you can buy at any grocery store in the refrigerated veggie section of the store. I thought that was an interesting change. My husband and I prefer the real manicotti noodle to the egg roll wrapper because it wasn't enough noddle for us(they were too thin) But I do have to admit that is was a lot nicer just spreading the ricotta cheese mixture on the noodle instead of trying to stuff the noodle. BUt I do have to say that I always cut my manicotti noodle down the middle and spread the ricotta on then roll it back up and place it in the baking dish. The sauce was also different a little bit and we all really liked this sauce better. It had a little bit of red pepper flakes in it and made is so good. Now if you don't like hot things don't worry it won't make it hot. It just adds to the flavors. Believe me my kids ate it and didn't even say that it was hot. Anyway, it is really easy to make manicotti so just give it a whirl!!
1-28 oz can diced tomatoes(in juice)
1-28 oz can crushed tomatoes
2 T. olive oil
1 onion chopped
2 T. minced garlic
1/2 tsp red pepper flakes
1 tsp salt
2 tsp. dried basil
1 tsp dried parsley
1 tsp oregano
Heat the oil in a large pot. Add the onion and garlic and cook for about 2 -3 minutes then add the red pepper flakes, salt, basil, parsley and oregano and cook until onions are tender. Add in the canned tomatoes. Bring to a simmer. Simmer for about 30-1 hour. The longer it simmers the better flavor it will have.
Cheese Filling and Pasta:
2-15 oz containers of part skim ricotta cheese
2 cups parmesan cheese,divided 1 cup for filling 1 cup for top
2 cups mozarella cheese divided 1 1/2 c. for filling and 1/2 cup for top
2 large eggs
1 tsp salt
1/2 tsp pepper
2 tsp parsley
1 tsp basil
1/2 cup chopped fresh spinach(optional)
1 pkg manicotti noodles(cooked) or 11 egg roll wrappers
Mix all the above ingredients to gether in a bowl and stuff the noodles evenly(or spread evenly onto each egg roll wrapper and roll up).
To assemble. Pour 1 1/2 cups of marinara sauce into a 9x13 inch pan. Place the stuffed noodles or wrappers in the pan on top of the sauce. Pour the remaining sauce over the noodles until completely covered. Cover the pan with tin foil and bake at 375 degrees for 40 minutes. Take out, uncover it and sprinkle with remaining cheeses and put back in the oven for about 10 minutes until cheese brown and bubbly. Take out and let sit for 10 minutes before serving.