Best 7 Baked Manicotti With Prosciutto Recipes

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Baked manicotti with prosciutto is an Italian-American dish that combines the flavors of tender pasta, rich ricotta filling, and savory prosciutto. This dish is perfect for a special occasion meal or a hearty weeknight dinner. The manicotti shells are filled with a mixture of ricotta cheese, spinach, Parmesan cheese, and herbs, then baked in a tomato sauce. The prosciutto adds a salty, smoky flavor that complements the other ingredients perfectly. This article includes two variations of the recipe: a classic baked manicotti with prosciutto and a vegetarian baked manicotti with spinach and mushrooms. Both recipes are easy to follow and result in a delicious and satisfying meal.

Here are our top 7 tried and tested recipes!

MANICOTTI



Manicotti image

Delicious! Serve with a crispy salad and garlic bread, and you'll have a dish your family will love! The kids like to help stuff the noodles too!

Provided by Anny

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 4

Number Of Ingredients 9

1 pint part-skim ricotta cheese
8 ounces shredded mozzarella cheese
¾ cup grated Parmesan cheese
2 eggs
1 teaspoon dried parsley
salt to taste
ground black pepper to taste
1 (16 ounce) jar spaghetti sauce
5 ½ ounces manicotti pasta

Steps:

  • Cook manicotti in boiling water until done. Drain, and rinse with cold water.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
  • Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
  • Bake 45 minutes, or until bubbly.

Nutrition Facts : Calories 676.3 calories, Carbohydrate 53.2 g, Cholesterol 188.8 mg, Fat 30.9 g, Fiber 4.3 g, Protein 46 g, SaturatedFat 17.1 g, Sodium 1254.7 mg, Sugar 12.6 g

BAKED MANICOTTI WITH PROSCIUTTO



Baked Manicotti With Prosciutto image

This recipe is from America's Test Kitchen on PBS. Their introduction: "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."

Provided by SweetPeaNC

Categories     Manicotti

Time 1h45m

Yield 16 manicotti, 6-8 serving(s)

Number Of Ingredients 16

2 (28 ounce) cans diced tomatoes (in juice)
2 tablespoons extra virgin olive oil
3 medium garlic cloves, minced or pressed through garlic press
1/4-1/2 teaspoon hot red pepper flakes
1/2 teaspoon table salt
2 tablespoons chopped fresh basil
3 cups 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 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

Steps:

  • Preheat oven to 375 degrees.
  • Sauce: Coarsely chop tomatoes in a blender or food processor to make 1/4 inch chunks. You may have to do this in several batches to make the pieces relatively uniform.
  • In a large saucepan, heat the oil, garlic, and pepper flakes in large saucepan over medium heat until garlic is just barely starting to brown (1-2 minutes). Add tomatoes and salt; cook until sauce thickens slightly (about 15 minutes). Add basil and salt.
  • Filling: Combine ricotta, 1 cup parmesan, mozzarella, eggs, salt, pepper, and herbs. Set aside.
  • Assembly: Cook noodles until just pliable. Place in single layer on clean kitchen towels. Pour about 1 1/2 cups of sauce in the bottom of 9" x 13" baking dish; spread evenly. Place 1 slice of prosciutto on each noodle. Spread 1/4 cup cheese mixture onto bottom 3/4 of each noodle on top of prosciutto, leaving top 1/4 of noodle uncovered. Starting from the end with cheese, roll into the noodle into a tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, covering each noodle completely.
  • Cover the dish with aluminum foil. Bake on the middle rack until the sauce bubbles (about 40 minutes).
  • Remove manicotti from the oven and adjust the oven rack to the highest position. It should be about 6 inches from the heating element. Sprinkle remaining 1 cup parmesan cheese evenly over the manicotti. Do not replace the foil. Broil until cheese starts to brown. Cool 15-20 minutes before serving to allow the manicotti to set.
  • This recipe 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.

BAKED MANICOTTI WITH SAUSAGE AND PEAS



Baked Manicotti with Sausage and Peas image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h28m

Yield 4 to 6 servings

Number Of Ingredients 17

Vegetable oil cooking spray
3/4 cup milk
1/2 cup heavy cream
6 ounces (about 3 cups) grated Pecorino Romano
1/4 cup chopped fresh basil leaves
2 tablespoons olive oil, plus extra for drizzling
1 pound sweet Italian sausage, casings removed
1 large or 2 small shallots, finely chopped
2 cloves garlic, minced
1/4 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1/4 cup white wine, such as Pinot Grigio
3/4 cup (4 ounces) frozen petite peas, thawed
1/2 cup whole milk ricotta
12 manicotti shells
1 (26-ounce) jar marinara sauce
2 cups (8 ounces) shredded mozzarella

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9-by-13-by-2-inch glass baking dish with vegetable oil cooking spray. Set aside.
  • For the fonduta sauce: In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the Pecorino Romano and whisk until the cheese is melted and the sauce is smooth. Remove the pan from the heat and stir in the basil. Set aside.
  • In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sausage, shallots, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until the sausage is cooked through and the vegetables have softened, 8 to 10 minutes. Using a wooden spoon, break the sausage into 1/2-inch pieces. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until the wine has evaporated, about 2 minutes. Remove the pan from the heat and set aside to cool slightly. Add the peas, ricotta, and 1 cup of the fonduta sauce. Season with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender, 7 to 8 minutes. Drain and set aside.
  • Spread half of the marinara sauce over the bottom of the prepared baking dish. Using a small spoon, fill the manicotti shells with the sausage filling and arrange in a single layer in the baking dish. Pour the remaining marinara sauce on top of the filled shells. Spoon the remaining fonduta sauce on top and sprinkle with the mozzarella. Drizzle with olive oil and bake until bubbly and golden brown, 30 to 35 minutes.

BEEF AND CHEESE MANICOTTI



Beef and Cheese Manicotti image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 12

4 teaspoons olive oil
1 medium onion, coarsely chopped
1 pound ground beef
Salt and freshly ground black pepper
14 (8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce
2 tablespoons butter, cut into pieces

Steps:

  • Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
  • Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
  • Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
  • Preheat the oven to 350 degrees F.
  • Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
  • Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

CRISPY PROSCIUTTO



Crispy Prosciutto image

Try crispy prosciutto sprinkled on potato salad or a baked potato, crumbled over scrambled or poached eggs, tossed with cooked green vegetables, or served on the side with pancakes or French toast.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Makes 1 cup (crumbled)

Number Of Ingredients 1

12 slices prosciutto (about 6 ounces total)

Steps:

  • Preheat oven to 375 degrees. Line two rimmed baking sheets with parchment paper. Divide prosciutto between baking sheets, laying them flat. Bake until fat turns golden and meat is darker, about 15 minutes (rotating baking sheets from top to bottom halfway through baking time). Using tongs, carefully transfer prosciutto to paper towels to drain (it will crisp as it cools). Crispy prosciutto can be used like bacon, in whole pieces or crumbled.

MANICOTTI ALLA ROMANA



Manicotti Alla Romana image

This rich meat, spinach and cheese filled manicotti dish is covered with white and red sauces. I offer this on the catering menu at my catering company and it is the most popular for casual dinner parties. It's a bit of work but well worth the effort.

Provided by markblau

Categories     World Cuisine Recipes     European     Italian

Time 1h50m

Yield 7

Number Of Ingredients 17

2 tablespoons olive oil
½ cup chopped onion
6 cloves garlic, finely chopped
1 pound ground beef
salt to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (12 ounce) package manicotti shells
2 cups ricotta cheese
2 eggs, beaten
3 cups spaghetti sauce, divided
2 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons chicken bouillon granules
2 cups half-and-half
¼ cup chopped fresh parsley
1 tablespoon chopped fresh basil
½ cup grated Parmesan cheese

Steps:

  • Heat oil in a large skillet over medium heat. Saute onions until translucent. Saute garlic for 1 minute and stir in ground beef. Cook until well browned and crumbled. Season with salt and set aside to cool.
  • Cook spinach according to package directions. Meanwhile, bring a large pot of lightly salted water to a boil. Add manicotti shells and parboil for half of the time recommended on the package. Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.
  • To the ground beef mixture add the cooked spinach and ricotta cheese. When the mixture is cool, add the beaten eggs. Spread 1/4 cup spaghetti sauce in the bottom of a 9x13 inch baking dish. Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish. Lightly cover the dish with plastic wrap or a clean, damp towel to prevent shells from cracking.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Prepare the white sauce by melting the butter in a small saucepan over medium heat. Stir in flour and chicken bouillon. Increase heat to medium-high and cook, stirring constantly, until it begins to bubble. Stir in half and half and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley. Pour or ladle the sauce evenly over the stuffed shells.
  • Stir the basil into the remaining spaghetti sauce. Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing.
  • Cover and bake for 40 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes more.

Nutrition Facts : Calories 611.7 calories, Carbohydrate 58.7 g, Cholesterol 134.2 mg, Fat 30.3 g, Fiber 6 g, Protein 27.6 g, SaturatedFat 13.1 g, Sodium 991.6 mg, Sugar 12.7 g

BAKED MANICOTTI (BOLOGNESE RAGU)



Baked Manicotti (Bolognese Ragu) image

This filling is very flavorful and a sauce that's delicious, yet subtle enough to compliment the pasta without stealing the show. The recipe will allow for extra sauce in case you wish to serve non-stuffed pasta as well. Or it makes terrific leftovers.

Provided by - Momma Loon

Categories     Manicotti

Time 1h5m

Yield 12 manicotti

Number Of Ingredients 22

2 lbs part-skim ricotta cheese
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh basil
3 cloves garlic, pressed
3 whole eggs
1/4 cup prosciutto, diced
1 (8 ounce) package manicotti, 14 count
1 cup shredded mozzarella cheese
1 cup grated romano cheese or 1 cup parmesan cheese
salt and pepper
2 tablespoons unsalted butter
3 cloves garlic, minced
1/2 cup onion, minced
1/2 cup celery, minced
1/2 cup carrot, minced
3/4 lb lean ground beef
3/4 lb ground pork
2 cups whole milk
2 cups dry white wine
2 (28 ounce) cans whole roma tomatoes, in juice
1 teaspoon crushed red pepper flakes
salt and pepper

Steps:

  • I suggest making the filling a few hours ahead of time to allow the flavors of cheese, garlic and herbs to fully meld.
  • Beat the eggs and combine them with the Ricotta.
  • Fold in the grated cheese, basil, parsley and Prosciutto until all is well combined.
  • Cover with plastic wrap and keep in fridge until ready to use.
  • Using lasagna noodle (if packaged cook to al dente) add enough stuffing on one end and roll up jelly roll style.
  • Lay into baking pan that has been greased or coated with cooking spray.
  • I use a 9x14" pan which perfectly holds 12 manicotti: 8 down the center and two on each side.
  • Spoon the Ragu over the pasta until completely covered.
  • Bake in the oven, uncovered, for 35 minutes.
  • Remove and top with the mozzarella.
  • Return to the over for an additional 10 minutes to allow the cheese to completely melt.
  • Let stand for about 5 minutes.
  • Serve with additional sauce on the side.
  • For the Bolognese Ragu (Italian Meat Sauce) You want to use a heavy pot or sauté pan for this, something that holds the heat well.
  • This will give you better control when you need to have the sauce just barely simmering.
  • Melt the butter in the sauté pan over medium heat.
  • Add the next 4 ingredients and sauté until the veggies are softened, about 5 minutes.
  • Add the ground beef and pork.
  • Cook the meat while using the edge of the spoon to break up the meat into small pieces.
  • Just before the meat begins to brown add the milk.
  • Return the mixture to a slow boil and allow to reduce until the milk has mostly evaporated.
  • About 20 to 30 minutes.
  • Add the wine, return to a boil and allow the sauce to reduce until the wine is mostly evaporated, another 20 to 30 minutes.
  • While the sauce is reducing drain and chop the tomatoes, reserving the juice.
  • When the wine has mostly evaporated add the tomatoes, along with the reserved juice, and the red pepper.
  • Now you want to reduce the flame until the sauce is barely at a simmer- only a bubble or two at a time breaking the surface.
  • Maintain this simmer, stirring every 30 minutes or so, until the liquid is mostly evaporated.
  • This should take about 3 to 4 hours.
  • Adjust salt and pepper to taste.
  • The long, slow simmering gives the meat a melt-in-your mouth quality.
  • Don't be daunted by the cooking time, as it only requires you be around to give it a stir from time-to-time.

Tips:

  • Choose the right pasta shells. Look for large, firm manicotti shells that can hold a generous amount of filling. You can find them in the pasta section of most grocery stores.
  • Cook the pasta shells al dente. This means cooking them until they are tender but still have a little bit of a bite to them. This will help them hold their shape when you fill and bake them.
  • Use a variety of cheeses in the filling. This will give the filling a rich, complex flavor. Some good options include ricotta cheese, Parmesan cheese, and mozzarella cheese.
  • Add some herbs and spices to the filling. This will help to enhance the flavor of the dish. Some good options include basil, oregano, garlic, and salt and pepper.
  • Don't overstuff the pasta shells. You want the filling to be evenly distributed so that each bite has a good balance of pasta and filling.
  • Bake the manicotti until the cheese is melted and bubbly and the pasta is heated through. This usually takes about 20-30 minutes.
  • Serve the manicotti with your favorite sauce. Some good options include tomato sauce, Alfredo sauce, or pesto sauce.

Conclusion:

Baked manicotti is a delicious and versatile dish that can be served as a main course or a side dish. It's perfect for a special occasion or a weeknight meal. With a little planning and effort, you can easily make this dish at home. So next time you're looking for a new recipe to try, give baked manicotti a try. You won't be disappointed!

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