Mastering the E Series Oven

MODES Gourmet

Manicotti

We substituted lasagna noodles for manicotti shells as a classic—and easier—way of assembling

the manicotti.

MAKES RACK POSITION COOK TIME

6 SERVINGS 3 VARIES

PREPARATION METHOD

To make sauce

1. In a large saucepan over medium heat, heat oil, garlic, and pepper ﬂakes until fragrant but not brown, 1–2

minutes. 2. Stir in tomatoes, basil, parsley, and ½ teaspoon salt; simmer until thickened slightly, about 15 minutes.

To make ﬁlling

In a medium bowl, combine ricotta, 1 cup Parmesan cheese, mozzarella cheese, eggs, parsley, basil, salt, and

pepper; stir until thoroughly combined.

To assemble and bake

1. Add 1 inch of boiling water to a 9-by-13-inch baking dish. Add noodles one at a time, soaking until pliable,

about 5 minutes. If noodles stick together, separate with the tip of a sharp knife. 2. Remove noodles from

water and place in single layer on clean kitchen towels; discard water. 3. In a dry 9-by-13-inch baking dish,

evenly spread 1½ cups sauce along the bottom. 4. With the short side of the noodles facing you, top each

with ¼ cup of the cheese ﬁlling. Evenly coat ¾ of each noodle, leaving the top quarter exposed. 5. Roll each

noodle into a tube and arrange in two rows of eight in the baking dish, seam side down. 6. Top evenly with

remaining sauce. 7. Place the temperature probe into one of the manicotti in the center of the dish, making

sure the tip of the probe is centered in the manicotti. 8. Place the dish in the cold oven on rack position

“3.” Plug the temperature probe into the receptacle. 9. Select Gourmet Mode and choose One Dish Meals,

Casserole, and One Rack. 10. Bake for 20 minutes then evenly sprinkle remaining 1 cup of Parmesan cheese

over the manicotti. Bake until cheese is browned and bubbly, and the probe temperature is reached. Remove

from oven and let cool slightly before serving.

INGREDIENTS

– 16 oven-ready lasagna noodles

Sauce

– 2 tablespoons extra-virgin olive oil

– 3 cloves garlic, ﬁnely minced

– ½ teaspoon crushed red pepper ﬂakes

– 2 28-ounce cans crushed tomatoes

– 1 tablespoon dried basil

– 1 teaspoon dried parsley ﬂakes

– ½ teaspoon salt

Filling

– 3 cups part-skim ricotta cheese

– 4 ounces Parmesan cheese, freshly grated, divided

– 8 ounces mozzarella cheese, grated

– 2 large eggs, lightly beaten

– 3 teaspoons dried parsley

– 1 teaspoon dried basil

– ¾ teaspoon salt

– ½ teaspoon freshly ground black pepper