Herb-Infused Ricotta and Mozzarella Stuffed Manicotti

1. Preheat the Oven

Preheat your oven and position an oven rack in the middle. This ensures even baking.

2. Prepare the Sauce

Melt the butter in a large saucepan over medium heat. Add the grated onion, dried oregano, and a pinch of salt, cooking until the onion is soft. Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Pour in the crushed tomatoes and add the sugar, bringing the mixture to a simmer before reducing the heat to low. Let it cook for about 10 minutes. Remove the saucepan from the heat and stir in the chopped basil and extra-virgin olive oil. Season with salt and pepper to taste.

3. Prepare the Cheese Filling

Mix the ricotta, shredded mozzarella, grated Parmesan, beaten eggs, minced parsley, chopped basil, salt, and pepper in a large bowl. This combination ensures a creamy and flavorful filling that will complement the pasta perfectly.

4. Soften the Lasagna Noodles

Soften the no-boil lasagna noodles by soaking them in hot water until they become pliable. Lay them out on clean kitchen towels and pat them dry.

5. Fill and Roll the Noodles

Spread the prepared cheese filling evenly over each noodle and roll them up tightly to keep the filling inside.

6. Assemble the Dish

Spread a layer of the prepared sauce in a 13 by 9-inch broiler-safe baking dish. Arrange the rolled noodles on top of the sauce and pour the remaining sauce over them, ensuring they are well-covered.

7. Bake the Manicotti

Cover the dish with foil and bake in the preheated oven for 40 to 45 minutes, until heated through and bubbling. Remove the foil, sprinkle additional Parmesan cheese on top, and broil until the cheese is spotty brown and melted.

8. Cool and Serve

Allow the manicotti to cool for about 15 minutes before serving. This helps the flavors meld together and makes it easier to serve.