Name: Baked Manicotti with Prosciutto
Total time: 2 h
Yield: Serves 6 to 8
Cuisine: Italian, Europe
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); 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; 1/2 teaspoon table salt; 1/2 teaspoon ground black pepper; 2 tablespoons chopped fresh parsley leaves; 2 tablespoons chopped fresh basil; 16 no-boil lasagna noodles (see note above); 16 slices thinly sliced prosciutto

Baked Manicotti with Prosciutto

By America's Test Kitchen

Published on August 22, 2007

Time

2 hours

Yield

Serves 6 to 8

Ingredients

Tomato Sauce

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)¼-½ teaspoon hot red pepper flakes, optional½ teaspoon table salt 2 tablespoons chopped fresh basil

Cheese Filling and Pasta

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 beaten½ teaspoon table salt ½ teaspoon ground black pepper 2 tablespoons chopped fresh parsley leaves 2 tablespoons chopped fresh basil 16 no-boil lasagna noodles (see note above)16 slices thinly sliced prosciutto

Before You Begin

The test kitchen prefers part-skim ricotta for manicotti, but whole or fat-free ricotta can also be used. We also prefer Barilla no-boil noodles for their delicate texture resembling fresh pasta. Note that Pasta Defino and Ronzoni brands contain only 12 no-boil noodles per package; the recipe requires 16 noodles. The manicotti can be prepared through step 5, covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.

Instructions

for the sauce

Adjust oven rack to middle position and heat oven to 375 degrees. Process 1 can tomatoes with their juice in food processor until coarsely chopped with 1/4-inch pieces visible, 3 or 4 pulses. Transfer tomatoes to medium bowl. Repeat with remaining can tomatoes.

Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and salt and simmer until thickened slightly, about 15 minutes. Stir in basil; adjust seasoning with salt.

for the cheese filling

Combine ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper, and herbs in medium bowl; set aside.

to assemble

Pour 1 inch boiling water in 13 by 9-inch broiler-safe baking dish, then add noodles 1 at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.

Spread bottom of baking dish evenly with 1 1/2 cups sauce. Arrange 1 slice of prosciutto on each noodle. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom 3/4 of each noodle on top of prosciutto (with short side facing you), leaving top 1/4 of noodle uncovered. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered.

Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Remove manicotti and adjust oven rack to highest position (about 6 inches from heating element) and heat broiler. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Broil until cheese is spotty brown, 4 to 6 minutes. Cool 15 minutes, then serve.