1. GRIND MEAT Adjust oven rack to upper-middle position and heat oven to 375 degrees. Pulse onion and pepperoni in food
processor until coarsely ground. Add beef and pulse until thoroughly combined.
2. MAKE SAUCE Transfer beef mixture to large saucepan and cook over medium heat, breaking up mixture with wooden spoon, until
no longer pink, about 5 minutes. Using slotted spoon, transfer 1 cup beef mixture to paper towel-lined plate and reserve. Add tomato
paste, garlic, and pepper flakes to pot with remaining meat mixture and cook until fragrant, about 1 minute. Stir in tomatoes and
simmer until sauce is slightly thickened, about 20 minutes. Season with salt and pepper. (At this point, sauce can be refrigerated in
airtight container for 3 days.)
1. Soak the no-boil lasagna
noodles briefly in hot water.
With the short side facing
you, spread the filling
across the bottom of each
and roll into a tube.
2. Arrange the rolled
manicotti, seam-side down,
over the sauce in the baking
3. PREPARE FILLING Combine ricotta, 2 cups mozzarella, 1 cup provolone, egg, salt, pepper, basil, and reserved meat mixture in large
bowl. Pour 2 quarts boiling water into 13- by 9-inch baking dish. Soak noodles until pliable, about 5 minutes. Drain noodles on
kitchen towel. Pour off water and dry baking dish.
4. ASSEMBLE DISH Spread half of meat sauce over bottom of baking dish. Following photos below, top each soaked noodle with ?
cup cheese filling, roll, and arrange, seam-side down, over sauce in baking dish. Spread remaining sauce over manicotti. Cover with
foil and bake until bubbling around edges, about 40 minutes. Remove foil and sprinkle with remaining mozzarella and provolone.
Bake until cheese is melted, about 5 minutes. Let cool 15 minutes. Serve.
You will need 16 no-boil lasagna noodles. The test kitchen�s preferred brand, Barilla, comes 16 to a box, but other brands contain only 12. It is important to let the dish cool for 15 minutes after baking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (671g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 463 (47%)|
|Amt Per Serving||% DV|
|Total Fat 51.4g||69 %|
|Saturated Fat 25.9g||129 %|
|Monounsaturated Fat 16.9g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 257.6mg||79 %|
|Sodium 23405.2mg||807 %|
|Potassium 1371.3mg||36 %|
|Total Carbohydrate 57.8g||17 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 52.8g|
|Protein 72.5g||104 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 979
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