Back in action, and a delish recipie to boot! Tasteful Tuesday - "Baked Manicotti"

Yes I know.  Two weeks since I last posted.  I have an excuse though I promise (even though I think excuses are weak)... My last semester of school started and It has been a transition getting my schedule, the hubs, and my mommy schedule to work in sync. On top of that I battled a horrific summer cold, Capt. Character had croup, and our nebulizer breathing machine was on around the clock until he felt better.  Yowzer it has been a busy few weeks.  Things are settled, everyone is happy and healthy now and I am thrilled to be back to daily blogging and inspiring.  Now on to the good stuff! Fall is coming!!! Oh boy oh boy I can hardly wait to bust out the fall decor, and layer my fall wardrobe.  I picked up some killer boots the other day that I can't wait to wear!  Oh and did anyone catch the Pioneer Woman's debut show on food network?  Loved it!  Even my hubby sat and watched it!  I just can't believe it is already two days until September!  Soccer starts this week for us, and between school, sports, Mr. Happy pants Birthday and the holidays, I know this fall will whizz by.  I plan on doing a lot of fun things these next few moths that I will just have to blog about!  Sorry for that randomness, here is the recipe for the day:  drum roll please.......
It's a baked pasta, need I say more?  We adore this dish in our house, and eat it often, especially when the hubby's friends are coming over or the missionaries.  Enjoy!  I also have a spinach version from pampered chef that is out of this world, that I will post in the near future!  XOXO Loves, enjoy your day!

VIA

Baked Manicotti (from Mel's kitchen cafe)
Tomato Sauce1 28-ounce can diced tomatoes (in juice)
1 28-ounce can crushed tomatoes
2 tablespoons extra-virgin olive oil
3 medium cloves garlic, finely minced
1/2 teaspoon red pepper flakes, optional
1/2 teaspoon salt
2 teaspoons dried basil

Cheese Filling and Pasta3 cups part-skim ricotta cheese
2 cups grated Parmesan cheese
2 cups shredded mozzarella cheese
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves
2 teaspoons chopped fresh basil 16 no-boil lasagna noodles , I like barilla brand
Adjust oven rack to middle position and heat oven to 375 degrees.
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, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.
In a medium bowl, combine ricotta, 1 cup Parmesan cheese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.
To assemble, pour 1 inch boiling water into 13 by 9-inch 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.
Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soup 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 baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.
Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.

The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month.(great if your about to have a baby)!
****(If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.