Ultimate Baked Manicotti with Prosciutto: An Effortless Recipe Using No-Boil Lasagna Noodles
Welcome to a culinary journey that promises the rich, comforting flavors of classic Italian cuisine without the usual fuss. This recipe for **Baked Manicotti with Prosciutto** is a true game-changer, especially for those who love homemade pasta dishes but dread the labor-intensive traditional methods. The secret to its simplicity and incredible taste lies in an ingenious substitution: using no-boil lasagna noodles instead of the notoriously tricky manicotti shells. If you’ve ever wrestled with stuffing delicate, cylindrical pasta, you’ll immediately appreciate this clever hack, designed to bring gourmet Italian food to your family table with minimal stress.
Traditional manicotti, while undeniably delicious, often involves precooking delicate pasta tubes just enough so they’re pliable but not mushy, then painstakingly piping or spooning a rich cheese filling into them. This can lead to tears, messes, and a significant time commitment that many busy home cooks simply don’t have. Our method, inspired by the meticulous testing and innovative spirit of America’s Test Kitchen, sidesteps these frustrations entirely. By utilizing flat no-boil lasagna noodles, we craft beautifully rolled “manicotti” that are just as authentic in taste and texture, but dramatically easier and quicker to prepare. This smart adaptation makes it an ideal choice for a comforting Sunday dinner, a festive gathering with friends, or a special family meal where you want to impress without the stress.
The Sauce That Steals the Show: A Story of Unexpected Flavor
During the initial preparation of the rich tomato sauce for this recipe, I must admit, I was a bit skeptical. It seemed deceptively simple, and I worried it wouldn’t deliver the depth of flavor I crave in an Italian classic. However, my doubts were quickly dispelled after the first bite. This sauce, made from plump diced tomatoes, fragrant garlic, a hint of spicy red pepper flakes, and fresh basil, undergoes a magical transformation during the cooking process. It simmers down into something truly extraordinary – a robust, well-balanced, and utterly delicious marinara that perfectly complements the creamy manicotti. It’s the kind of sauce that elevates the entire dish, proving that sometimes, the simplest ingredients, when combined with care, yield the most profound and satisfying flavors. You’ll find yourself wanting to scoop up every last drop left in the baking dish!
This remarkable recipe, which has quickly become a staple in my kitchen, was originally discovered on Recipezaar (now a part of Allrecipes) and traces its roots back to the highly respected culinary experts at America’s Test Kitchen. Their unwavering commitment to precise, thoroughly tested, and foolproof recipes shines through in every aspect of this dish, ensuring a successful and delicious outcome every single time you make it.
Because this recipe involves a few more steps than your average weeknight meal, I’ve included detailed step-by-step photos below to guide you through the entire process. Don’t be intimidated – while it might look elaborate, it’s surprisingly straightforward to assemble and consistently delivers an impressive meal that will wow your guests and family!
Crafting Your Manicotti: A Step-by-Step Visual Guide
Let’s dive into the assembly process, where the magic of the no-boil lasagna noodles truly comes alive. These visual steps will ensure you achieve perfectly rolled and delicious manicotti every time.
After quickly blanching the no-boil lasagna noodles for mere seconds to make them pliable, gently lay them out in a single layer on clean kitchen towels. This crucial step helps absorb any excess moisture, preventing a soggy final product. Then, adorn each noodle with a single slice of thinly sliced prosciutto. This savory Italian ham adds a wonderful salty, umami depth that perfectly complements the creamy cheese filling, elevating the flavor profile of the entire dish.
Next, prepare your luscious cheese filling by combining creamy ricotta, a generous portion of freshly grated Parmesan, shredded mozzarella, two lightly beaten large eggs (essential for binding everything together), and a perfect balance of salt, pepper, and fragrant fresh herbs like parsley and basil. This rich, well-seasoned mixture is truly the heart of your manicotti. Once thoroughly combined, spread about 1/4 cup of this creamy cheese blend evenly over the bottom three-quarters of each noodle, directly on top of the prosciutto. Remember to leave the top quarter of the noodle uncovered; this small detail ensures a neat, tight, and professional-looking roll.
Ensure the cheese filling is spread smoothly and consistently from edge to edge on the designated area. This meticulous step guarantees that every bite of your baked manicotti is packed with a delightful burst of creamy, savory flavor and a satisfying texture.
As shown, the even distribution of the flavorful cheese filling is a critical component for creating uniform and utterly delicious manicotti rolls that will cook evenly and present beautifully on your plate.
Now for the gratifying part: rolling! Beginning from the end of the noodle that has the cheese filling, carefully and firmly roll it into a neat, compact tube shape. This brilliant technique beautifully mimics the classic appearance of traditional manicotti shells, but without any of the struggle or mess, making the assembly surprisingly enjoyable.
Before you start arranging your beautifully rolled manicotti, remember to properly prepare your baking dish. Spread about 1 1/2 cups of your savory, homemade tomato sauce evenly across the bottom of a 9″ x 13″ baking dish. This initial layer of sauce is absolutely essential for two reasons: it prevents the manicotti from sticking to the pan during baking, and it immediately begins to infuse them with rich, Italian flavor. Carefully arrange the rolled manicotti in the baking dish, making sure to place them seam-side down to keep them perfectly intact throughout the baking process. Pack them snugly, but not too tightly, allowing just enough space for the bubbling sauce to surround and cook them evenly.
Once all your manicotti rolls are perfectly nestled in the baking dish, generously top them with the remaining delicious tomato sauce. It’s absolutely vital to completely cover each noodle. This ensures they don’t dry out in the oven, cook through evenly, and are thoroughly infused with all the aromatic flavors of the marinara, guaranteeing a moist and tender result.
Here’s how your magnificent dish should look just before it enters the oven – a beautiful array of layers featuring pasta, savory prosciutto, creamy cheese, and rich sauce, all poised to meld into a spectacular Italian feast.
Cover the baking dish tightly with aluminum foil. Bake it on the middle rack of your preheated oven until the sauce is bubbly and the manicotti are heated through, which typically takes around 40 minutes. This initial covered bake allows the pasta to cook perfectly and the flavors to meld beautifully without drying out. Once baked, carefully remove the foil, then generously sprinkle with the remaining Parmesan cheese. Adjust your oven rack to the top position (about 6 inches from the heating element), and broil for a few minutes until the cheese is gloriously golden brown and bubbly. Keep a close eye on it during this step to prevent burning! After removing it from the oven, resist the urge to immediately dig in. Let the manicotti rest for about 15-20 minutes. This crucial resting period allows the cheese filling to set and the flavors to further meld, making it much easier to serve neat, beautiful slices without the delicious contents spilling out.
Why You’ll Love This No-Boil Manicotti Recipe
Beyond its undeniably delicious taste, this Baked Manicotti with Prosciutto offers several compelling advantages that make it a standout dish in any home cook’s repertoire:
- Effortless Preparation: The innovative use of no-boil lasagna noodles completely eliminates the most challenging and time-consuming part of traditional manicotti – stuffing the delicate pasta shells. This not only saves you significant time in the kitchen but also minimizes mess and frustration.
- Rich and Satisfying Flavor: Each bite is a symphony of flavors. Layers of savory, thinly sliced prosciutto, a creamy and aromatic three-cheese filling (featuring ricotta, Parmesan, and mozzarella), and a vibrant, homemade tomato sauce come together to create a deeply comforting and incredibly satisfying Italian experience.
- Versatile for Any Occasion: This recipe is remarkably adaptable. Whether you’re hosting a casual weeknight family dinner, preparing an impressive meal for a special Sunday gathering, or looking for an elegant yet easy dish to serve guests, this manicotti fits the bill perfectly, always delivering on taste and presentation.
- Make-Ahead Friendly: For ultimate convenience, this recipe is ideal for meal prepping! You can assemble the entire dish in advance, cover it, and refrigerate it for up to three days before baking. It also freezes wonderfully, allowing you to enjoy homemade Italian comfort food whenever the craving strikes, making busy weeknights much easier.
- America’s Test Kitchen Reliability: The peace of mind that comes from knowing this recipe originated from the highly respected culinary experts at America’s Test Kitchen is invaluable. Their rigorous testing and precise instructions ensure foolproof results, giving you confidence in the kitchen every time.
Tips for Success and Delicious Variations
To ensure your Baked Manicotti with Prosciutto turns out perfectly every time, and to inspire some creative twists, consider these helpful tips and exciting variations:
- Quality Ingredients are Key: For the best flavor, opt for high-quality ricotta cheese, freshly grated Parmesan (not the pre-shredded kind that can be dry), and a good brand of thinly sliced prosciutto. Using fresh basil and parsley will also make a noticeable difference in the overall vibrancy and aroma of the dish.
- Don’t Overcook the Lasagna Noodles: The initial cook time for the no-boil noodles is very brief – just enough to make them pliable. Overcooking will render them too soft and difficult to roll without tearing. They will finish cooking perfectly in the oven.
- Adjust Spice Level to Taste: If you love a little kick, feel free to increase the amount of red pepper flakes in the sauce. For a milder sauce, you can easily reduce or omit them entirely.
- Add a Hearty Meaty Twist: For a more substantial and heartier dish, you can brown ground beef, Italian sausage, or a delicious combination of both, and stir it into the tomato sauce before layering. This adds an extra layer of savory richness.
- Sneak in Some Veggies: Boost the nutritional value and flavor by adding wilted and finely chopped spinach or sautéed mushrooms to the cheese filling. Roasted red peppers or sun-dried tomatoes (chopped) could also be a delightful addition to the sauce, offering a touch of sweetness and depth.
- Make it Vegetarian: This recipe can easily be adapted to be vegetarian by simply omitting the prosciutto. To compensate for the lost savory flavor, you can enhance the cheese filling with additional herbs, a pinch of smoked paprika, or a few rehydrated and chopped sun-dried tomatoes.
- Fresh vs. Canned Diced Tomatoes: While the original instruction suggests dicing whole canned tomatoes for uniformity, starting with good quality canned diced tomatoes (packed in juice, not water) is a fantastic and convenient shortcut that yields equally excellent results for the sauce.
Serving Suggestions for Your Italian Feast
This Baked Manicotti with Prosciutto is undoubtedly a satisfying meal in itself, but it pairs beautifully with a few simple accompaniments to complete your Italian-inspired dinner and create a truly memorable dining experience:
- Crusty Garlic Bread: A classic pairing! Garlic bread is perfect for soaking up every last bit of that rich and delicious tomato sauce, ensuring no drop of flavor goes to waste.
- Fresh Green Salad: A light, crisp green salad, dressed simply with a bright vinaigrette, provides a refreshing contrast to the richness of the pasta dish. Its acidity helps to cut through the creamy cheeses and savory prosciutto.
- Steamed or Roasted Vegetables: A side of tender-crisp broccoli, fresh green beans, or roasted asparagus adds vibrant color, texture, and additional nutrients to your meal, rounding it out beautifully.
- A Perfectly Paired Wine: For an elevated experience, pair your manicotti with a medium-bodied red wine. A Chianti, a robust Merlot, or a lighter-bodied Pinot Noir would complement the savory flavors of the manicotti wonderfully, enhancing the overall dining pleasure.
Baked Manicotti With Prosciutto
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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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
- ½ 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
- ½ teaspoon salt
- ½ 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
Instructions
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Preheat your oven to 375 degrees F (190 degrees C).
Sauce Preparation
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If you’re using whole canned tomatoes, coarsely chop them in a blender or food processor until you achieve 1/4-inch chunks. You may need to do this in several small batches to ensure the pieces are relatively uniform. Alternatively, a convenient and equally delicious shortcut is to simply use high-quality diced canned tomatoes (in juice), as I often do.
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In a large saucepan or Dutch oven, heat the 2 tablespoons of extra-virgin olive oil over medium heat. Add the 3 minced garlic cloves and 1/4-1/2 teaspoon hot red pepper flakes. Cook for 1-2 minutes, stirring constantly, until the garlic is just barely starting to turn golden and wonderfully fragrant – be very careful not to burn it, as burnt garlic can taste bitter! Stir in the prepared tomatoes and ½ teaspoon table salt. Bring the mixture to a gentle simmer and continue to cook for about 15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors have beautifully melded. Finally, stir in 2 tablespoons of fresh chopped basil. Taste the sauce and adjust the seasoning (more salt, pepper, or a pinch of sugar if needed to balance acidity) to your preference.
Filling Preparation
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In a large mixing bowl, combine the 3 cups of ricotta cheese, 1 cup of the grated Parmesan cheese, 8 ounces of shredded mozzarella cheese, the 2 lightly beaten large eggs, ½ teaspoon salt, ½ teaspoon ground black pepper, and the remaining fresh herbs (2 tablespoons chopped fresh parsley leaves and 2 tablespoons chopped fresh basil). Mix all the ingredients thoroughly until they are well combined and the filling is smooth and uniform. Set this creamy and flavorful mixture aside.
Assembly of Manicotti
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Bring a large pot of lightly salted water to a rolling boil. Carefully cook the no-boil lasagna noodles, one or two at a time, just until they become pliable. This process is very quick, usually taking only about 20-30 seconds, as these noodles are designed to cook fast. Immediately remove them from the water and lay them in a single layer on clean kitchen towels to drain any excess water and cool slightly. Pour about 1 1/2 cups of the prepared tomato sauce into the bottom of a 9″ x 13″ baking dish and spread it evenly to create a base. On each pliable lasagna noodle, carefully place one slice of thinly sliced prosciutto. Next, spread approximately 1/4 cup of the prepared cheese mixture evenly onto the bottom three-quarters of each noodle, directly over the prosciutto. Ensure you leave the top one-quarter of the noodle uncovered – this will help create a neat and secure roll. Starting from the end of the noodle with the cheese filling, carefully roll each noodle into a tight tube shape, mimicking traditional manicotti. Arrange these rolled “manicotti” in the prepared baking dish, placing them seam-side down to prevent them from unrolling during baking. Ensure they fit snugly but are not overly crowded. Finally, generously top the arranged manicotti with the remaining tomato sauce, making sure each rolled noodle is completely covered. This step is crucial to keep the pasta moist and infuse every part of the dish with rich flavor.
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Cover the baking dish tightly with aluminum foil. Place it on the middle rack of your preheated 375°F (190°C) oven and bake until the sauce is visibly bubbling and the manicotti are thoroughly heated through. This usually takes approximately 40 minutes. The foil ensures the pasta cooks evenly and remains tender without drying out.
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Carefully remove the manicotti from the oven. At this point, adjust the oven rack to the highest position, ensuring it’s about 6 inches from the heating element for optimal broiling. Evenly sprinkle the remaining 1 cup of Parmesan cheese over the top of the manicotti. Do not replace the aluminum foil. Return the dish to the oven and broil for 3-5 minutes, or until the cheese is beautifully golden brown and bubbly. Keep a very close eye on it during this stage to prevent burning! Once golden, remove the dish from the oven. Let the manicotti cool and set for a crucial 15-20 minutes before serving. This resting period is essential as it allows the cheese filling to firm up, making the manicotti easier to slice and serve without the delicious contents oozing out, ensuring each portion is perfect.
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Make-Ahead & Freezing Instructions: This recipe is wonderfully versatile for preparing in advance, making it perfect for entertaining or meal prepping! You can assemble the manicotti through the step of topping with sauce (step 5), then cover the baking dish with a sheet of parchment paper (this helps prevent cheese from sticking to the foil), and tightly wrap it in aluminum foil. It can then be refrigerated for up to 3 days. For longer storage, you can freeze the assembled and wrapped manicotti for up to 1 month. If frozen, remember to thaw the manicotti completely in the refrigerator for 1 to 2 days before you plan to bake it. To bake either refrigerated or thawed manicotti, remove the parchment paper, replace the aluminum foil, and increase the baking time in the 375°F (190°C) oven to 1 to 1 1/4 hours, or until the dish is thoroughly heated through and the sauce is bubbly. Once baked, proceed with the broiling step (step 6) to achieve that irresistible golden cheese topping.
The recipes on this blog are meticulously tested with a conventional gas oven and gas stovetop to ensure consistent results. It’s important to note that oven performance can vary, especially with age, so using an inexpensive oven thermometer can help verify your oven is truly reaching the proper temperature. If you opt for a toaster oven or a countertop oven, please keep in mind that their heat distribution may differ from a conventional full-sized oven, potentially requiring adjustments to your cooking and baking times. For recipes made with specialized appliances like pressure cookers, air fryers, or slow cookers, a link to the specific models we use is typically provided within each respective recipe for guidance. Furthermore, for baking recipes where measurements are given by weight, please note that using volume measurements (cups) instead may lead to different results, and we cannot guarantee success with that method due to variations in ingredient density.
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