Easy Manicotti

I made this when I hosted Christmas for my family (10 people). It's easy, serves a lot of people, and can be made ahead and kept warm in oven or with a chafing pan. If you are making ahead, keep it covered to retain moisture.

Ingredients
Sauce
Simple Tasty Red Sauce

Pasta & Filling
3 c part-skim or whole milk ricotta don't get fat free!
2 c grated parmesan - the real stuff
2 c shredded mozzarella
2 eggs
1/2 bunch fresh flat leaf parsley, mined
7-8 basil leaves
kosher salt
black pepper
16-20 no-boil lasagna noodles (flat or wavy)

Non-standard Supplies
None

Instructions

1. Preheat oven to 350
2. Prepare sauce -- feel free to double or triple the batch because you can put sauce on top when serving, or freeze unused portions.
3. Chop parsley and basil avoiding stems
4. Prepare the filling -- combine ricotta, 1 c parm, mozzarella, eggs, salt, pepper, and chopped herbs
5. To soften noodles, lay them flat in a 13x9 baking dish and cover with 1" of boiling water.
6. Using a form, separate them so they don't become one giant sticky glob. Careful not to tear them.
7. Let them soak for 5 minutes, then remove them ant set them on a kitchen towel or paper towels.
8. Once all noodles soft (may take numerous batches to prevent sticking), drain water.
9. Ladle in some red sauce to act as a lubricant into the same 13x9 pan.
10. Fill the noodles -- look at each noodle with the short end being the bottom. From the bottom edge, spoon in cheese filling until noodle is 3/4 covered, leaving the top clear of filling. It probably takes 2 heaping tbsp or so.
11. Roll the noodle and place in pan seam side down. Repeat with all the noodles, and it's ok for them to touch in the pan, but you want a single layer.
12. Cover with more red sauce.
13. Cover with aluminum foil and cook for 30-35 minutes.
14. Remove foil, sprinkle on remaining parm and broil for 5 mins, until cheese is slightly browned.