I came across this while reading a Cook's Country magazine. I thought it looked so good and was looking for a new Italian meal for my menu. My family loved this and I am sure it will be great tomorrow as leftovers. I will never use manicotti noodles again when making manicotti (that sounded funny). Using softened no boil lasagne noodles softened and rolling them is 100 times easier than trying to stuff manicotti. They are fragile and it is a mess, at least when I have tried anyway.
1 pound lean ground beef
1 tablespoon tomato paste
5 garlic cloves, minced
1/4 teaspoon red pepper flakes
2 (28 ounce) cans crushed tomatoes
Salt and pepper
3 cups ricotta cheese
4 cups shredded provolone and mozzarella mix (I found it shredded together in a package)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup finely chopped fresh basil
16 no-boil lasagna noodles
Adjust oven rack to upper-middle position and heat oven to 375 degrees.
I guess there was one in the pepperoni. I was too disturbed to even research to see if it would hurt and dumped the whole thing down the sink. Strike one.
By the time I scooped out all the pepper, about 3 cups of the sauce was gone. So, our manicotti wasn't sauce-y enough but delicious nonetheless. Just thought I would share my mistakes of the day. Please learn from mine, these aren't my first kitchen mishaps and certainly won't be the last.