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Baked Manicotti

This manicotti recipe is FAB, and I will never stuff a tube of pasta EVER again when I can do it this way.  It's also meatless, which a nice thing to throw into the mix whenever you can.  This dish is great for serving a crowd if you're willing to roll a lot of manicotti, and it freezes great. 

Baked Manicotti
Serves 6 to 8

Tomato Sauce
• 2 28-ounce cans diced tomatoes (in juice)
• 2tablespoons extra-virgin olive oil
• 3medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
• 1/2teaspoon hot red pepper flakes , optional
• Table salt
• 2tablespoons chopped fresh basil

Cheese Filling and Pasta
• 3 cups part-skim ricotta cheese
• 4 ounces grated Parmesan cheese (about 2 cups)
• 8 ounces shredded mozzarella cheese (about 2 cups)
• 2 large eggs , lightly beaten
• 3/4teaspoon table salt
• 1/2teaspoon ground black pepper
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons chopped fresh basil
• 16 no-boil lasagna noodles (see note above)

For the sauce: 
Adjust oven rack to middle position and heat oven to 375 degrees. Use an immersion blender if you have one (and if you don't, get one), or pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to bowl. Repeat with remaining can of tomatoes. 

Heat oil, garlic, and pepper flakes in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes. Stir in basil; adjust seasoning with salt.

For the cheese filling: 
Combine ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper, and herbs in medium bowl; set aside.

To assemble: 
Pour 1 inch boiling water into 9" x 13" broiler-safe baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, gently separating noodles with tongs or the tip of a knife to prevent sticking. Remove noodles from water and place in a single layer on clean kitchen towels; discard water in baking dish and dry baking dish.

Spread bottom of baking dish evenly with 1 1/2 cups sauce. Spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle uncovered. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered.

Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element), and heat broiler. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Broil until cheese starts to brown, 4 to 6 minutes.  Remove from oven, and let set about 10 minutes, then serve.
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