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After soaking manicotti, gently pat dry; this will help the sauce adhere to the pasta.

  • Yield: Makes 6

Source: Martha Stewart Living, March 1997


  • 1 1/2 ounces sun-dried tomatoes (about 15 halves)
  • 6 sheets no-boil manicotti
  • 1 sixteen-ounce container nonfat ricotta
  • 2 tablespoons plus 1 teaspoon roughly chopped flat-leaf parsley
  • 1/4 cup roughly chopped basil leaves
  • 1 large egg yolk
  • 1/8 teaspoon freshly ground nutmeg
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 1/2 cups Tomato Sauce
  • 3 tablespoons freshly grated Parmesan (1/2 ounce)
  • Nonstick olive-oil cooking spray


  1. Heat oven to 450 degrees. Place tomatoes in small bowl; cover with 1 cup boiling water. Let stand until softened, about 15 minutes. Dry with paper towel, and cut into 1/4-inch dice; transfer to medium bowl.

  2. Fill baking dish with very hot water; place manicotti sheets, one at a time, in water. Let stand 10 minutes until softened.

  3. To tomatoes, add the ricotta, 2 tablespoons parsley, basil, egg yolk, nutmeg, salt, and pepper, and mix well to combine. On a clean work surface, place one sheet of manicotti lengthwise. Spoon about 1/3 cup ricotta mixture along front edge; roll to form cylinder. Repeat filling-and-rolling process on all manicotti. Spray 9-by-13-inch baking dish with olive-oil spray; spoon about 1/4 cup tomato sauce on bottom.

  4. Transfer manicotti to the dish in a single layer; cover with remaining 1 1/4 cups tomato sauce, and sprinkle with Parmesan. Cover with foil; bake 10 minutes. Remove foil; bake until top is browned and sauce is bubbling, 12 to 15 minutes. Garnish with remaining teaspoon parsley.

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