Manicotti

Barilla no-boil noodles work best, they taste great and have 16 noodles per box, which is what you need for this recipe.

Tomato Sauce
2 28 oz cans diced tomatoes in juice
2 TBS olive oil
3 cloves garlic, minced
1/4 tsp red pepper flakes, optional
Salt
2 TBS chopped fresh basil leaves

Cheese Filling & Pasta
3 cups part skim ricotta cheese
2 cups Parmesan cheese (Real, not Kraft green can crap)
2 cups mozzarella, grated
2 eggs, lightly beaten
3/4 tsp salt
1/2 tsp pepper
2 TBS fresh parsley, chopped
2 TBS fresh basil, chopped
16 no-boil lasagna noodles

1. For the Sauce: Heat oven to 375 degrees. Pulse tomatoes in food processor until coarsely chopped, 3-4 pulses. Heat large saucepan over medium heat, add oil, garlic and red pepper flakes, cook 1-2 minutes until fragrant and golden brown. Add tomatoes and 1/2 tsp salt, simmer until thickened, about 15 minutes. Stir in basil; adjust seasonings with salt. Remove from heat.
2. For the cheese filling: Combine ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper and herbs in medium bowl and set aside.
3. To assemble: Pour 1-inch boiling water into 13x9 baking dish, add noodles one at a time. Let noodles soak 5-7 minutes, until pliable, moving noodles around every so often to prevent sticking. Remove from water, dry on towel, discard water and dry dish.
4. Spread bottom of baking dish with 1 1/2 cups sauce. Using soup spoon, spread 1/4 cup cheese mixture evenly on bottom 3/4 of each noodle, leaving top part of noodle clean. Roll into tube and arrange in baking dish seam-side down. Repeat with remaining noodles. Pour remaining sauce evenly over top of noodles, making sure they are evenly and completely covered.
5. Cover manicotti with foil, bake until bubbling, 40 minutes, then remove foil. Sprinkle remaining 1 cup Parmesan over top and broil until cheese is spotty brown. Cool 15 minutes and serve the best dang manicotti in the US.