- Olive oil - Garlic - Red pepper flakes - Tomatoes - Dried basil - Salt - Ricotta cheese - Parmesan cheese - Mozzarella cheese - Eggs - Salt
For the sauce: heat oil, garlic, and pepper flakes in large saucepan or skillet 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.
For the filling: in a medium bowl, combine ricotta, Parmesan cheese (1 cup), mozzarella cheese, eggs, salt, pepper, parsley and basil; set aside.
To assemble: pour 1-2 inches boiling water into a 9X13-inch baking dish. Add the noodles one at a time, alternating directions so they don’t stick.