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Baked Manicotti With Prosciutto

Course: Dinner
Cuisine: Italian


  • 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
  • 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 1 1/2 packages
  • 16 slices thinly sliced prosciutto


  • Preheat oven to 375 degrees.


  • 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. (I just bought diced canned tomatoes).
  • 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.


  • Combine ricotta, 1 cup parmesan, mozzarella, eggs, salt, pepper, and herbs. Set aside.


  • Cook noodles until just pliable (this only takes about 20-30 seconds!). 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.