Baked Manicotti with Prosciutto | America's Test Kitchen

Name: Baked Manicotti with Prosciutto | America's Test Kitchen
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 ground black pepper; 2 tablespoons chopped fresh parsley leaves; 16 no-boil lasagna noodles (see note above); 16 slices thinly sliced prosciutto

www.americastestkitchen.com

Manicotti may look homey, but blanching and stuffing pasta tubes is a tedious chore, and the ricotta filling can be uninspired and watery. We wanted a simpler, better recipe.

Keywords

Italian
Pork
Eggs & Dairy
Europe
Grains
Rice & Beans
Cheese
Meat
Main Courses

View Original

Share this recipe:

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