BAKED MANICOTTI WITH PROSCIUTTO
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
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.
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tahir masood
[email protected]I've made this recipe several times and it's always a hit. The manicotti shells are always cooked perfectly and the filling is delicious. I've tried different variations of the filling, but I always come back to the original recipe. It's the best!
NLE. Crispy
[email protected]This recipe was a bit more work than I expected, but it was worth it. The manicotti turned out great! The filling was delicious and the shells were cooked perfectly. I will definitely be making this again.
AbdeLhak AbdeLhak
[email protected]I made this recipe for a dinner party and it was a huge success! Everyone loved the manicotti. The filling was flavorful and the shells were cooked perfectly. I will definitely be making this again for future parties.
yvonne troutman
[email protected]This recipe was easy to follow and the manicotti turned out great! I used a combination of ground beef and Italian sausage for the filling, and it was delicious. I also added a bit of extra cheese to the filling, which made it even more flavorful. I
Jisun khan
[email protected]I've made this recipe several times and it always turns out great. It's a bit time-consuming to make, but it's worth it. The manicotti shells are always cooked perfectly and the filling is delicious. I've tried different variations of the filling, bu
Abu Sadiq
[email protected]This was a great recipe! I made it last night and it was a hit with my family. The manicotti shells were cooked perfectly and the filling was delicious. I especially liked the addition of prosciutto to the filling. It gave the dish a nice salty flavo
Matthew Amenyehlor
[email protected]I've made this recipe several times and it's always a hit. The manicotti shells are always cooked perfectly and the filling is delicious. I've tried different variations of the filling, but I always come back to the original recipe. It's the best!
isoluwaemmy_
[email protected]This recipe was a bit more work than I expected, but it was worth it. The manicotti turned out great! The filling was delicious and the shells were cooked perfectly. I will definitely be making this again.
Abdul Jamil
[email protected]I made this recipe for a dinner party and it was a huge success! Everyone loved the manicotti. The filling was flavorful and the shells were cooked perfectly. I will definitely be making this again for future parties.
XxzoeygamerxX
[email protected]This recipe was easy to follow and the manicotti turned out great! I used a combination of ground beef and Italian sausage for the filling, and it was delicious. I also added a bit of extra cheese to the filling, which made it even more flavorful. I
dilani pathirana
[email protected]I've made this recipe several times and it always turns out great. It's a bit time-consuming to make, but it's worth it. The manicotti shells are always cooked perfectly and the filling is delicious. I've tried different variations of the filling, bu
AWET G
[email protected]This was a great recipe! I made it last night and it was a hit with my family. The manicotti shells were cooked perfectly and the filling was delicious. I especially liked the addition of prosciutto to the filling. It gave the dish a nice salty flavo
Rodaina Elsayed
[email protected]I've made this recipe several times and it's always a hit. The manicotti shells are always cooked perfectly and the filling is delicious. I've tried different variations of the filling, but I always come back to the original recipe. It's the best!
Gift Paulina
[email protected]This recipe was a bit more work than I expected, but it was worth it. The manicotti turned out great! The filling was delicious and the shells were cooked perfectly. I will definitely be making this again.
nilu Lama
[email protected]I made this recipe for a dinner party and it was a huge success! Everyone loved the manicotti. The filling was flavorful and the shells were cooked perfectly. I will definitely be making this again for future parties.
atifur jihad
[email protected]This recipe was easy to follow and the manicotti turned out great! I used a combination of ground beef and Italian sausage for the filling, and it was delicious. I also added a bit of extra cheese to the filling, which made it even more flavorful. I
Musbah-Amiri
[email protected]I've made this recipe several times and it always turns out great. It's a bit time-consuming to make, but it's worth it. The manicotti shells are always cooked perfectly and the filling is delicious. I've tried different variations of the filling, bu
Rolex Archibald
[email protected]This was a great recipe! I made it last night and it was a hit with my family. The manicotti shells were cooked perfectly and the filling was delicious. I especially liked the addition of prosciutto to the filling. It gave the dish a nice salty flavo