Manicotti [Bk] 'Prosciutto

By Kwasome

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. The manicotti 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.

Ingredients

• Tomato Sauce
• 2 28-ounce cans diced tomatoes (in juice)
• 2 Tbs extra-virgin olive oil
• 1 lb Italian sausage , hot or sweet, casings removed
• 3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
• 1/2 tsp hot red pepper flakes , optional
• Table salt
• 2 Tbs chopped fresh basil
• Cheese Filling and Pasta
• 3 cups part-skim ricotta cheese
• 4 oz grated Parmesan cheese (about 2 cups)
• 8 oz shredded mozzarella cheese (about 2 cups)
• 2 large eggs , lightly beaten
• 3/4 tsp table salt
• 1/2 tsp ground black pepper
• 2 Tbs chopped fresh parsley leaves
• 2 Tbs chopped fresh basil
• 16 no-boil lasagna noodles (see note above)
• 16 slices thinly sliced prosciutto

Preparation

Step 1

1 For the sauce: Adjust oven rack to middle position and heat oven to 375 degrees. Process 1 can tomatoes with their juice in food processor until coarsely chopped with 1/4-inch pieces visible, 3 or 4 pulses. Transfer tomatoes to medium bowl. Repeat with remaining can tomatoes.
2 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. Using soupspoon, 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.