Baked Manicotti

1. FOR THE SAUCE: 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; transfer to bowl.
2. Heat oil, garlic, and pepper flakes, if using, in large saucepan over medium heat. Cook, stirring often, until garlic turns golden but not brown, about 3 minutes. Stir in chopped tomatoes and 1⁄2 teaspoon salt, bring to simmer, and cook until thickened slightly, about 15 minutes. Stir in basil and season with salt to taste.
3. FOR THE CHEESE FILLING: Combine ricotta, mozzarella, 1 cup Parmesan, eggs, parsley, basil, salt, and pepper in bowl.
4. Adjust oven rack to middle position and heat oven to 375 degrees. Pour 2 inches boiling water into 13 by 9-inch broiler-safe baking dish. Slip noodles into water, 1 at a time, and 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 and dry dish.
5. Spread 1-1⁄2 cups sauce evenly over bottom of dish. Using spoon, 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 dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered. (Assembled manicotti can be covered with 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 manicotti in refrigerator for 1 to 2 days. To bake, remove parchment, replace foil, and increase baking time to 1 to 1-1⁄4 hours.)
6. Cover dish tightly with foil and bake until bubbling, about 40 minutes, rotating dish halfway through baking. Remove dish from oven and remove foil. Adjust oven rack 6 inches from broiler element and heat broiler. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Broil until cheese is spotty brown, 4 to 6 minutes. Cool manicotti for 15 minutes before serving.

BAKED MANICOTTI WITH SAUSAGE
Cook 1 pound hot or sweet Italian sausage, casings removed, in 2 tablespoons olive oil in large saucepan over medium-high heat, breaking sausage into 1⁄2-inch pieces with wooden spoon, until no longer pink, about 6 minutes. Omit olive oil in sauce and cook remaining sauce ingredients in saucepan with sausage.

BAKED MANICOTTI WITH PROSCIUTTO
Reduce salt in cheese filling to 1⁄2 teaspoon and arrange 1 thin slice prosciutto on each noodle before topping with cheese mixture.

BAKED MANICOTTI PUTTANESCA
Cook 3 rinsed and minced anchovy fillets with oil, garlic, and pepper flakes. Add 1⁄4 cup pitted kalamata olives, quartered, and 2 tablespoons rinsed capers to cheese filling.

BAKED MANICOTTI WITH SPINACH
Add one 10-ounce package frozen chopped spinach, thawed, squeezed dry, and chopped fine, and pinch ground nutmeg to cheese filling. Increase salt in filling to 1 teaspoon.