Baked Manicotti

1. Prepare the Tomato Sauce Base

Melt four tablespoons of unsalted butter in a large saucepan over medium heat. Add the grated onion, dried oregano, and salt. Cook this mixture for about 7-10 minutes until the onion is softened and lightly browned.

2. Add Garlic and Tomatoes

Add the minced garlic and stir for about 30 seconds until fragrant. Stir in the crushed tomatoes and sugar. Bring the mixture to a simmer and let it simmer for 15-20 minutes until the sauce is slightly thickened. Stir in the chopped fresh basil and extra-virgin olive oil.

3. Preheat the Oven and Prepare Cheese Filling

Preheat your oven to 375°F. In a large bowl, combine the ricotta cheese, shredded mozzarella, one cup of grated Parmesan, lightly beaten eggs, minced parsley, chopped basil, salt, and pepper. Mix everything well to create a creamy, herbed cheese filling.

4. Prepare the Noodles

Place the no-boil lasagna noodles in a 13x9-inch broiler-safe baking dish and cover with boiling water. Let them soak for about 5 minutes until they are pliable. Remove the noodles and dry them using clean dish towels.

5. Assemble the Manicotti

Spread 1.5 cups of your prepared tomato sauce in the bottom of the baking dish. Take each noodle and place about 0.25 cups of the cheese mixture along its length, then roll it up and place it seam side down in the dish. Repeat with the remaining noodles and cheese mixture.

6. Bake the Manicotti

Pour the remaining tomato sauce over the rolled noodles, ensuring they are well covered. Cover the dish with foil and bake it in the preheated oven for 40 minutes until the sauce is bubbly. To achieve a golden top, remove the foil and broil for an additional 4-6 minutes until the cheese is spotty brown.

7. Cool and Serve

Allow the manicotti to cool for about 15 minutes before serving. This cooling time helps set the filling, making the manicotti firm and easier to serve.