- 1-1/2 cups good-quality crushed tomatoes, divided
- 2 pkgs. (14 oz. each) frozen cheese manicotti, such as Celentano® (8 manicotti)
- 10 ounces havarti cheese
Preheat oven to 375° F.
Spread 1/2 cup crushed tomatoes in bottom of 9 x 9 inch casserole. Place frozen manicotti on top of sauce in casserole. (Cut manicotti in half to fit evenly in casserole if necessary.) Spread remaining cup of tomatoes evenly over manicotti. Slice cheese as thinly as possible. In overlapping pattern, cover manicotti with cheese. Let sit 1 hour. Bake 40 minutes until manicotti is very hot and cheese is melted. Place under broiler to brown lightly. Serve immediately
* Semi-soft Danish havarti, flecked with onion and sweet red pepper, is an unexpected coverlet for baked manicotti. A wonderful alternative to the more traditional parmesan or mozzarella.