Manicotti with Meat Sauce

Fresh pasta was ideal for rolling up the manicotti tubes, but no-boil lasagna noodles worked almost as well with a fraction of the effort. Breaking down the meat in the food processor allowed its flavor to permeate the sauce. You will need 16 no-boil lasagna noodles. Our preferred brand is Barilla which comes 16 to a box while other brands contain only 12. It is important to let the dish cool for 15 minutes after baking.

FOR THE MEAT SAUCE
1 onion, chopped
6 ounces deli pepperoni, sliced thin
1 pound 85% lean ground beef 
1 tablespoon tomato paste 
5 cloves garlic, minced
1/4 teaspoon red pepper flakes 
2 (28 ounce) cans crushed tomatoes 

FOR THE MANICOTTI
3 cups whole milk ricotta cheese 
10 ounces mozzarella cheese, shredded
6 ounces provolone cheese, shredded
1 large egg, lightly beaten
1/2 teaspoon salt 
1/2 teaspoon pepper 
1/4 cup fresh basil, finely chopped
16 no-boil flat lasagna noodles

1. Adjust oven rack to upper-middle position and heat oven to 375F. Pulse onion and pepperoni in food processor until coarsely ground. Add beef and pulse until thoroughly combined, about 5 more pulses.

2. Transfer beef mixture to large saucepan and cook over medium heat, breaking up mixture with wooden spoon, until no longer pink, about 5 minutes. Using slotted spoon, transfer 1 cup beef mixture to paper-towel lined plate and reserve. Add tomato paste, garlic, and pepper flakes to pot with remaining meat mixture and cook until fragrant, about 1 minute. Stir in tomatoes and simmer until sauce is slightly thickened, about 20 minutes. Season with salt and pepper. (Sauce can be refrigerated in an airtight container for 3 days.) 

3. Combine ricotta, 2 cups mozzarella, 1 cup provolone, egg, salt, pepper, basil, and reserved meat mixture in large bowl. Pour 2 quarts boiling water into 13- by 9-inch baking dish. Add noodles to the water one at a time and soak until pliable, about 5 minutes. Drain noodles on kitchen towel. Pour off water and dry baking dish. 

4. Spread half of meat sauce over bottom of baking dish. Top each noodle with 1/4 cup cheese filling, roll, and arrange, seam-side down, over sauce in baking dish. Spread remaining sauce over manicotti. Cover with foil and bake until bubbling around edges, about 40 minutes. Remove foil and sprinkle with remaining mozzarella and provolone. Bake until cheese is melted, about 5 minutes. Let cool 15 minutes before serving.