Tonight I made Manicotti. It is really easy to make thanks to a method that I learned while watching America’s Test Kitchen. Instead of filling pasta tubes, you roll up softened no-boil lasagna noodles.
- 1 package Barilla no-boil lasagna noodles
- 15 oz part-skim ricotta
- 1 egg
- 8 oz frozen spinach, defrosted and moisture removed (I press the moisture out in a strainer)
- 1 teaspoon herbs de Provence
- 1/2 teaspoon salt
- 2 cups mozzarella
- 26 oz jar of pasta sauce (I used some of Giada’s Tomato Basil that I froze a while back)
- Preheat oven to 350 degrees.
- Put noodles in a glass dish and cover with boiling water. This will soften them.
- In a bowl, mix together ricotta, egg, spinach, herbs de Provence, salt and 1/2 the mozzarella.
- Roll the mixture up in the softened lasagna noodles (I only had a partial box of noodles so mine are extra big). Arrange in a 9×13″ baking dish.
- Cover with sauce, remaining mozzarella and a sprinkle of herbs de Provence. Bake for 30 minutes.
It’s an easy meal and enough leftovers to last all week!