Manicotti with Prosciutto

January 30, 2011

I had leftover prosciutto in my fridge and I needed something that would make good leftovers to take to work this week. The prosciutto adds a really nice texture and background flavor to the pasta and cheese. I really like the recipe’s method of rolling up no-boil lasagna noodles rather than par-boiling and stuffing regular manicotti tubes. Those always seem to break and are a lot more messy! Recipe from Cook’s Illustrated (January 2007 issue).

Manicotti with Prosciutto

Makes 16 manicotti, serves 6-8.


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)
  • 1/4-1/2  teaspoon hot red pepper flakes, optional
  • 1/2  teaspoon table salt
  • 2  tablespoons chopped fresh basil

Cheese Filling and Pasta

  • 3  cups part-skim 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 table salt
  • 1/2  teaspoon ground black pepper
  • 2  tablespoons chopped fresh parsley leaves
  • 2  tablespoons chopped fresh basil
  • 16  no-boil lasagna noodles
  • 16  slices thinly sliced prosciutto


  1. Adjust oven rack to middle position and heat oven to 375 degrees.
  2. For the sauce: Process tomatoes with their juice in food processor until coarsely chopped with 1/4-inch pieces visible, 3 or 4 pulses. 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.
  3. For the cheese filling: Combine ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper, and herbs in medium bowl; set aside.
  4. 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.
  5. Spread bottom of baking dish evenly with 1 1/2 cups sauce. Arrange 1 slice of prosciutto on each noodle. 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.
  6. 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.


  1. Bought my first shallots Saturday. Now I just need to use them. Please deliver one pan of the above to my house. Thank you.


    • Yay! What are you planning on using them in?

      • I used some of them (I only bought a small amount)in some casserole that I have already forgotten. (Best that I do.) They were wasted. I could have used cheaper onions, but I so wanted to smell them as they were cut. I notice that you did not deliver my pan of manicotti, nor did you mention it. Shallots would NOT be wasted in something like that.

    • Hey now, I’ve been at work the last 3 days! I fear that the tomato sauce on the manicotti would overwhelm the shallots. Perhaps another butternut squash tart instead… I seem to recall that it had many, many shallots.

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