More Great Recipes: Casserole

Baked Cheese and Prosciutto Manicotti


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Member since 2007

Serves 8-10 | Prep Time 20 minutes | Cook Time 60 minutes

Ingredients

2 (28 ounce) cans diced tomatoes
2 tablespoons extra virgin olive oil
1 tablespoon minced garlic
2 tablespoons chopped fresh basil leaves
24 ounces whole milk ricotta cheese (about 3 cups)
1 ½ cups parmesan cheese
4 ounces mixed Italian blend of cheese
2 ½ cups whole milk mozzarella cheese shredded
2 eggs
Salt
Pepper
2 packages of fresh flat lasagna noodle
16 slices of sliced Prosciutto


Pulse the tomatoes with the juice in a food processor until finely chopped.


Heat oil, garlic in a saucepan 1-2 minutes add tomatoes, ½ teaspoon salt simmer for 15 minutes.


Take off heat add basil and more salt and pepper if needed.


In a bowl mix ricotta, 1 cup parmesan, the Italian blend, 2 cup mozzarella, egg ,1//2 teaspoon salt, ½ teaspoon pepper together and set aside.


In a pot boiling water for noodles, cut sheets into 3 serving size squares, boil for 1-2 minutes.


Put 1 ½ cup sauce on bottom of baking dish 13x9


Put ¼ cup cheese on evenly over the bottom ¼ of each noodle, top cheese with one slice of prosciutto


Roll and place seam side down in baking dish, repeat until done.


Pour remaining sauce over rolled noodles, cover noodles completely, Sprinkle with remaining parmesan cheese and mozzarella. Spray foil with cooking spray to keep it from sticking to the cheese. Cover with foil


Bake at 400 degrees


Bake for 30-40 minutes until sauce is bubbling. Remove foil and cook for 25 more minutes.


Pairs Well With


Notes

This is a good Make-Ahead Recipe.

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