The Farmer Family Cookbook

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This dish was served at the Farmer family reunion in Ashton, ID.

Ingredients

• 284.66666666667 oz can diced tomatoes packed in juice
• 284.66666666667 oz can crushed tomatoes
• 20.333333333333 tbsp extra virgin olive oil
• 30.5 cloves garlic, finely minced
• .50.0833333333333 tsp red pepper flakes, optional
• .50.0833333333333 tsp salt
• 20.333333333333 tsp dried basil leaves
• 30.5 cups part skim ricotta cheese
• 40.666666666667 oz grated fresh Parmesan cheese (about 2 cups)
• 81.33333333333 oz shredded mozzarella cheese (about 2 cups)
• 20.333333333333 large eggs, slightly beaten
• .750.125 tsp salt
• .50.0833333333333 tsp pepper
• 20.333333333333 tbsp chopped fresh parsley (I use dried)
• 20.333333333333 tsp chopped fresh basil (I used dried)
• 162.66666666667 no-boil lasagna noodles

Steps

1. Preheat oven to 375F.
2. Make tomato sauce: Heat olive oil, garlic and pepper flakes in large saucepan over medium heat until fragrant but not brown, about 1-2 minutes. Stir in tomatoes, basil, 1/2 tsp salt and simmer until thickened slightly, about 15 minutes.
3. In a medium bowl, combine ricotta, 1 cup Parmesan cheese, mozzarella cheese, eggs, salt, pepper and herbs. Set aside.
4. To assemble, pour 1 inch of boiling water in a 9x13 pan, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with the tip of a sharp knife to prevent sticking. (I had to pour extra water to get them all covered.) Remove noodles from water and place in a single layer on a kitchen towel. Discard water from pan and dry. Spread bottom of pan evenly with 1 1/2 cups sauce. Using a soupspoon, spread 1/4 cup cheese mixture evenly onto the bottom three-quarters of each noodle (with short side facing you), leaving the top quarter of noodle exposed. Roll into tube shape and arrange in baking dish, seam side down. (You should be able to fit 8 manicotti in each row, allowing 16 to fit in the dish.-I did 8 in two 9x9 inch pans.) Top evenly with remaining sauce, making certain that the pasta is completely covered.
5. Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, before removing foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan cheese. I also added extra mozzarella on top. Bake until cheese is browned and bubbly, 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.
6. The manicotti can be prepared to the baking step, then covered with a sheet of parchment paper, wrapped in aluminum foil and stored in the refrigerator for up to 3 days or frozen for up to 1 month. If frozen, thaw manicotti in the refrigerator for 1-2 days. To bake, remove parchment paper, replace foil, and increase baking time to 60 to 75 minutes.