12 manicotti noodles
6 Tbsp. extra virgin olive oil
1 large clove of garlic, finely minced
1 medium onion, minced
2 Tbsp. dried parsley
2 15 oz. cans diced tomatoes
2 8 oz. cans tomato sauce
1/2 tsp. basil
1 tsp. salt
dash of pepper
15 oz. Lamagna Whole Milk Ricotta Cheese
1 1/4 cup Low-Moisture Part-Skim Mozzarella cheese, shredded
3 Tbsp. Parmesan cheese, grated and an additional 1-2 Tbsp. for topping
1 Tbsp. parsley
1/2 tsp. salt
1/8 tsp. pepper
Cook manicotti noodles al dente according to package directions. Start preparing the sauce while the noodles cook. Drain noodles and set them on a plate large, flat dish so the noodles are not touching each other. This will help them from tearing.
For the sauce, heat olive oil in a large pot. Sauté the onion, garlic, and parsley until garlic is golden and onion is transparent. Add the diced tomatoes, tomato sauce, basil, salt, and pepper. Bring to a simmer and simmer uncovered for 25-30 minutes until the sauce has thickened.
Preheat the oven to 400˚F.
While the sauce is cooking, combine Lamagna Ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan cheese, egg, parsley, salt, and pepper in a bowl. Stir until well combined and set aside.
Once the sauce is done and thickened, pour half of it on the bottom of a 9 x 13 baking dish.
Next, fill each manicotti shell with about 3 tablespoons of the cheese mixture, and arrange it over the sauce. Pour the remaining sauce over the noodles. Cover with foil and bake for 40 minutes or until bubbly. Remove foil and sprinkle with remaining Parmesan cheese and 1/4 cup of mozzarella, return to oven for 5 minutes. Serve and enjoy!