Baked Manicotti With Prosciutto

Ingredients

• 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

Directions

1. 1

   Preheat oven to 375 degrees.

2. 2

   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.

3. 3

   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.

4. 4

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

5. 5

   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.

6. 6

   Cover the dish with aluminum foil. Bake on the middle rack until the sauce bubbles (about 40 minutes).

7. 7

   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.

8. 8

   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.