Baked Manicotti from America’s Test Kitchen

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manicotti

I had never attempted manicotti before, just because of the horror stories that I had heard from others about how messy and frustrating it was to get the cheese mixture into the manicotti tubes. I saw this recipe on America’s Test Kitchen on PBS and decided to give it a try. I am so glad I did!!! Sweet Baboo had nothing but wonderful things to say with each bite. Music to my ears!

The only thing I did differently was to leave out the basil, plus I didn’t have any fresh parsley on hand so I used flakes. Didn’t seem to make a difference to me. Try this, try this, try this!!!!!!

Baked Manicotti Recipe – Cook’s Illustrated 1/2007

Baked Manicotti
Published: January 1, 2007
Serves 6 to 8

We prefer Barilla no-boil lasagna noodles for their delicate texture resembling fresh pasta. Note that Pasta Defino and Ronzoni brands contain only 12 no-boil noodles per package; the recipe requires 16 noodles. The manicotti can be prepared through step 5, covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.

INGREDIENTS

Tomato Sauce
2 28-ounce cans diced tomatoes (in juice)
2 tablespoons extra-virgin olive oil
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
1/2 teaspoon hot red pepper flakes , optional
Table salt
2 tablespoons 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
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil
16 no-boil lasagna noodles (see note above)

1. For the Sauce: Adjust oven rack to middle position and heat oven to 375 degrees. Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to bowl. Repeat with remaining can tomatoes.

2. Heat oil, garlic, and pepper flakes (if using) 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.

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

4. To assemble: Pour 1 inch boiling water into 13 by 9-inch broilersafe baking dish, then add noodles one at a time. (NOTE: I used about 4 cups of boiling water — it was more than an inch high, but the noodles weren’t completely covered otherwise.) Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.

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

6. 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 is spotty brown, 4 to 6 minutes. Cool 15 minutes, then serve.

STEP BY STEP: Manicotti 1, 2, 3

In our streamlined recipe, the ricotta filling is spread onto softened no-boil lasagna noodles, eliminating the slippery task of stuffing parboiled manicotti shells.

1. Soak no-boil lasagna noodles in boiling water for 5 minutes until pliable, using tip of paring knife to separate noodles and prevent sticking.

2. Using soupspoon, spread about 1/4 cup filling onto three-quarters of each noodle, leaving top quarter of noodle exposed.

3. Roll each noodle by hand and place in baking dish, seam side down.

Recipe — Close Enough to My Nanny’s Apple Betty

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There’s a story behind this title — but isn’t there always?

Of all of the different foods that remind my sister and me of our grandmother, this is probably at the top of the list. I remember coming through the door from school in the winter and smelling the cinnamon and knowing that it was cooling on the counter. Now, our Nanny made Apple Betty, not Apple Crisp, not Apple Brown Betty. Not entirely sure what the difference is, although a lot of recipes that I have found incorporate rolled oats, which was an ingredient that was definitely not in this dessert. Rolled oats!! I’d rather eat grain!! (Inside joke with my sister — that I’ll keep for another post!!) Alas!! Years later, we tried to duplicate this recipe, but nobody in the family seemed to have it. Nanny probably carried it around in her head and didn’t need to write it down. For years we bemoaned the fact that we couldn’t make her Apple Betty.

Anyway — for Thanksgiving this year, being the Martha that I’m not, I bought ready made pie crust, fresh in the dairy section. (I can hear Sweet Sister rolling her eyes. She is a purist.) Too late, I realized that there were only 2 crusts in the box and I wanted to make an apple pie and pumpkin. No prob,  I say to myself, I will make a crumb topping for the apple pie. Back to the computer (what did any of us do before the internet?) Google crumb topping, find a recipe that looks promising, whip it up. Let cool. Taste. OMG OMG OMG it’s Nanny’s Apple Betty!!

apple betty

Preheat oven to 400°

Mix together for topping
1/2 cup flour
1/4 cup brown sugar
1/4 cup margarine (I used the stick kind right out of the fridge)
Using a pastry cutter or 2 knives or whatever, cut the margarine up with the flour and sugar until the size of peas
Set aside

Mix together for apples
1/3 cup brown sugar
1/3 cup white sugar
1 tbsp flour
1/3 to 1/4 tsp cinnamon
Set aside

Peel and slice 5 or 6 apples (I used Empire)(They were a little on the small side)
Combine the apple slices and the mix for the apples and toss in a big bowl until well covered
Place in a 9″ x 9″ glass dish

Sprinkle topping mix over all

Bake for 45 minutes or so

Oh so good!! We always poured a little milk over apple betty in a bowl, but you can add whatever you like.