Baked Manicotti with Prosciutto

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Appears in Cook's Illustrated January/February 2007

Manicotti may look homey, but blanching and stuffing pasta tubes is a tedious chore, and the ricotta filling can be uninspired and watery. We wanted a simpler, better recipe.

SERVES 6 to 8

TIME 2 hours

WHY THIS RECIPE WORKS

For a baked manicotti recipe with all of the flavor and none of the fuss, we discarded the slippery tube-shaped pasta and decided to spread the filling onto flat wrappers instead, which we then rolled up. For the wrappers, we found that no-...

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