Saturday, January 26, 2008
Family Favorites!
5 | cloves garlic , grated |
8 | tablespoons unsalted butter (1 stick), softened |
1/2 | teaspoon water |
1/4 | teaspoon Table salt |
1/4 | teaspoon ground black pepper |
1 | baguette (18- to 20-inch), sliced in half horizontally |
1 1/2 | cups cheese (shredded Italian blend) |
1. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Cook garlic, 1 tablespoon butter, and water in small nonstick skillet over low heat, stirring occasionally, until straw colored, 7 to 10 minutes.
2. Mix hot garlic, remaining butter, salt, and pepper in bowl and spread on cut sides of bread. Sandwich bread back together and wrap loaf in foil. Place on baking sheet and bake for 15 minutes.
3. Carefully unwrap bread and place halves, buttered sides up, on baking sheet. Bake until just beginning to color, about 10 minutes. Remove from oven and set oven to broil.
4. Sprinkle bread with cheese. Broil until cheese has melted and bread is crisp, 1 to 2 minutes. Transfer bread to cutting board with cheese side facing down. Cut into pieces. Serve.
your local bakery.
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. 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.