1 28ozcan whole peeled San Marzano tomatoescrushed by hand
Kosher salt and pepper to taste
Manicotti
1 15ozcontainer ricotta cheese
1 ½cupsshredded mozzarella cheesedivided
¼cupchopped fresh basilplus more for garnish
¼cupchopped fresh parsley
1egg
½cupfreshly grated pecorino romano cheeseplus more for topping
1 8ozpackage dry manicotti shells
Kosher salt and pepper to taste
Instructions
Place a large pot of water over high heat for boiling the pasta.
Preheat oven to 400ºF.
Heat oil over medium heat and add garlic. Cook until golden.
Add anchovies and and cook until they melt into the oil.
Add in tomatoes, salt and pepper. Simmer on low while you prepare the filling and cook the manicotti.
In a small bowl, mix ricotta, 1/2 cup mozzarella, basil, parsley, egg, pecorino, salt, and pepper until combined. Transfer to a piping bag or zip top bag.
Heavily salt your pasta water and drop in manicotti. Boil for 8 minutes (pasta will not be fully cooked).
Drain pasta and run under cold water to cool off.
Grease a 13x9 baking dish with a bit of olive oil.
Add a layer of marinara sauce to the bottom of the dish.
Fill each manicotti shell with ricotta mixture, being sure to have enough for all shells. Place manicotti in baking dish as you fill.
Top with an even layer of marinara sauce. (you may not use all the sauce. save for other uses!)
Top with remaining mozzarella cheese, and a sprinkle of pecorino romano.
Cover dish with foil and bake in preheated oven for 30 minutes.
Uncover and broil until cheese is golden. Garnish with fresh basil, if desired.