Baked Manicotti Puttanesca

Name: Baked Manicotti Puttanesca
Ingredients: 2 28-ounce cans diced tomatoes (in juice); 2 tablespoons extra-virgin olive oil; 3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon); 3 anchovy fillets . minced fine; 1/4-1/2 teaspoon hot red pepper flakes , optional; 1/2 teaspoon table salt; 2 tablespoons chopped fresh basil; 3 cups part-skim ricotta cheese (see note above); 4 ounces grated Parmesan cheese (about 2 cups); 8 ounces shredded mozzarella cheese (about 2 cups); 2 large eggs , lightly beaten; 3/4 teaspoon table salt; 1/2 teaspoon ground black pepper; 1/4 cup kalamata olives , pitted and quartered; 2 tablespoons capers , drained and rinsed; 2 tablespoons chopped fresh parsley leaves; 16 no-boil lasagna noodles (see note above)