Effortless Baked Manicotti with Prosciutto: The No-Boil Lasagna Noodle Secret

Italian-American cuisine boasts an array of comforting pasta dishes, and manicotti often stands out as a beloved classic. However, the traditional method of stuffing delicate manicotti shells can be a tedious and messy affair, often deterring home cooks from attempting this impressive dish. What if there was a simpler way to achieve the same delicious result without the fuss? This recipe offers an ingenious solution: using no-boil lasagna noodles instead of conventional manicotti shells. This clever substitution transforms a potentially cumbersome cooking process into an enjoyable and remarkably easy experience.

This particular rendition of baked manicotti with prosciutto quickly became a favorite for its sheer simplicity and incredible flavor. It’s the kind of dish that’s perfect for a relaxed Sunday dinner, an intimate gathering with close friends, or a festive family meal. Its rich, savory notes and creamy texture are sure to impress even the most discerning palates, making it a reliable crowd-pleaser for any occasion.

The Unexpected Journey to a Flavorful Manicotti

When I first embarked on creating the sauce for this recipe, I confess, I was initially underwhelmed. As it simmered, I worried it might lack the depth and vibrancy I typically crave in an Italian tomato sauce. My expectations were modest, to say the least. Yet, as the flavors melded and the dish came together in the oven, my skepticism completely vanished. The final product was nothing short of spectacular – a deeply flavorful, rich sauce that demanded every last drop be scooped up from the dish. This experience served as a delightful reminder that some of the best culinary surprises come from the most unassuming beginnings.

The original inspiration for this innovative recipe, which utilizes no-boil lasagna noodles to streamline the manicotti preparation, stems from the highly respected kitchens of America’s Test Kitchen. Their commitment to thoroughly testing and perfecting recipes shines through in this creation. I discovered the final version of the recipe through Recipezaar (now Allrecipes), a platform renowned for sharing well-tested and beloved recipes. Knowing its origins from such a reputable source speaks volumes about its reliability and delicious outcome.

While this recipe might appear a bit involved at first glance due to the several components, please don’t be intimidated! We’ve included clear, step-by-step photos to guide you through each stage of the process, ensuring your success. The printable recipe card is also available below for your convenience. What looks complex is actually quite easy to assemble, resulting in an impressively elegant and incredibly satisfying meal that will leave everyone asking for seconds.

Why No-Boil Lasagna Noodles Are Your New Best Friend for Manicotti

The traditional method for making manicotti involves stuffing pre-cooked, tubular pasta shells. This can often lead to torn shells, uneven filling, and a general mess. The genius of this recipe lies in its use of no-boil lasagna noodles. These thin, flat sheets of pasta are designed to cook directly in the sauce, eliminating the need for a separate boiling step. More importantly, their flexible nature makes them incredibly easy to work with when creating the manicotti rolls. Instead of struggling to pipe a cheese mixture into narrow tubes, you simply spread the filling over a flat noodle, lay a slice of savory prosciutto, and roll it up. This significantly cuts down on prep time and minimizes kitchen cleanup, making a gourmet-quality dish accessible to even busy weeknight cooks.

Crafting the Perfect Manicotti: Sauce, Filling, and Prosciutto

The Simple Yet Profound Tomato Sauce

A great pasta dish begins with a great sauce, and this recipe delivers a robust, flavorful tomato sauce that forms the foundation of our manicotti. Starting with good quality diced tomatoes (or whole peeled tomatoes that you coarsely chop yourself), the sauce builds flavor with aromatic olive oil, freshly minced garlic, and a hint of hot red pepper flakes for a subtle warmth. The sauce simmers gently, allowing the flavors to meld and deepen, resulting in a rich, slightly thickened consistency that perfectly coats the pasta and cheese. A generous addition of fresh basil at the end brightens the entire mixture, adding that unmistakable Italian herb essence.

The Creamy, Dreamy Cheese Filling

No manicotti is complete without a luscious cheese filling, and this recipe’s blend is a winner. A classic combination of creamy ricotta cheese, sharp grated Parmesan, and melt-in-your-mouth shredded mozzarella creates a harmonious texture and flavor profile. Lightly beaten eggs act as a binder, ensuring the filling holds its shape during baking, while a touch of salt, pepper, and fresh herbs (parsley and basil) elevate the overall taste. This filling is not overly complicated but achieves the perfect balance of richness and savory goodness that complements the vibrant tomato sauce.

The Secret Weapon: Prosciutto

The inclusion of thinly sliced prosciutto is where this manicotti truly distinguishes itself. Prosciutto, a dry-cured Italian ham, adds a layer of sophisticated, salty, and slightly sweet flavor that infuses into the cheese and pasta as it bakes. It provides a delightful savory contrast to the creamy cheese and sweet tomato sauce, elevating the dish from a simple baked pasta to an extraordinary culinary experience. Each bite offers a satisfying combination of tender pasta, savory prosciutto, rich cheese, and bright tomato sauce – a symphony of textures and tastes.

After a brief soak to make them pliable, gently lay your no-boil lasagna noodles on clean kitchen towels in a single layer to absorb excess moisture. Then, place a delicate slice of prosciutto on each noodle, preparing the canvas for our rich cheese filling.

In a separate bowl, combine the creamy ricotta, a generous cup of grated Parmesan, shredded mozzarella, two lightly beaten eggs, a pinch of salt, freshly ground black pepper, and your chosen fresh herbs like parsley and basil. Mix until well combined. Now, carefully spread about 1/4 cup of this delectable cheese mixture over the bottom three-quarters of each noodle, directly on top of the prosciutto, leaving the top quarter of the noodle uncovered. This ensures a clean roll and prevents the filling from oozing out.

Starting from the end generously covered with the cheese mixture, carefully roll each noodle into a neat tube shape. This creates the classic manicotti form, ready for baking.

Before you start assembling, remember to prepare your rich tomato sauce as described in the full recipe instructions. Once ready, pour approximately 1 1/2 cups of the sauce evenly into the bottom of your baking dish. This creates a flavorful base for the manicotti. Next, carefully arrange the rolled manicotti tubes in the baking dish, ensuring the seam side is placed down. This helps to keep them intact during baking and presents a beautiful, uniform appearance.

Baked Manicotti With Prosciutto

5 from 2 votes

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Course: Dinner

Cuisine: Italian

Author: Amanda Davis

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

• Preheat oven to 375 degrees F (190 degrees C).

Sauce

• If using whole peeled tomatoes, coarsely chop them in a blender or food processor until you have 1/4-inch chunks. You might need to work in several batches to achieve a relatively uniform consistency. (Alternatively, you can simply use diced canned tomatoes for convenience, as noted.)
• In a large saucepan, heat the extra-virgin olive oil over medium heat. Add the minced garlic and hot red pepper flakes. Sauté gently for 1-2 minutes until the garlic just barely begins to brown and becomes fragrant. Be careful not to burn it. Add the chopped tomatoes and ½ teaspoon table salt. Bring the mixture to a simmer, then reduce the heat and cook, stirring occasionally, until the sauce thickens slightly, which will take about 15 minutes. Stir in the 2 tablespoons of chopped fresh basil. Taste and adjust seasoning with additional salt if needed. Remove from heat.

Filling

• In a large bowl, combine the 3 cups of ricotta cheese, 1 cup of grated Parmesan cheese, 8 ounces of shredded mozzarella cheese, 2 lightly beaten large eggs, ½ teaspoon salt, ½ teaspoon ground black pepper, and the 2 tablespoons of chopped fresh parsley leaves along with 2 tablespoons of chopped fresh basil. Mix all ingredients thoroughly until well combined. Set aside.

Assembly

• Bring a pot of salted water to a boil. Briefly cook the no-boil lasagna noodles for only about 20-30 seconds, just enough for them to become pliable. They should not be fully cooked. Immediately remove them from the water and place them in a single layer on clean kitchen towels to drain 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. Take one pliable lasagna noodle, place one slice of prosciutto on top. Then, spread about 1/4 cup of the cheese mixture onto the bottom three-quarters of the noodle, over the prosciutto, leaving the top quarter uncovered. Starting from the end with the cheese, carefully roll the noodle into a neat tube shape. Arrange the rolled manicotti in the prepared baking dish, placing them seam-side down to prevent unrolling. Repeat this process with the remaining noodles, prosciutto, and cheese filling. Once all manicotti are arranged, top them evenly with the remaining tomato sauce, ensuring each rolled noodle is completely covered.
• Cover the baking dish tightly with aluminum foil. Bake on the middle rack of the preheated oven for approximately 40 minutes, or until the sauce is bubbling vigorously and the pasta is tender.
• Remove the manicotti from the oven. Carefully adjust the oven rack to the highest position, ideally about 6 inches from the heating element. Evenly sprinkle the remaining 1 cup of grated Parmesan cheese over the top of the manicotti. Do not replace the foil. Broil for 3-5 minutes, watching carefully, until the cheese is melted, bubbly, and beautifully golden brown. Once out of the oven, allow the manicotti to cool and set for 15-20 minutes before serving. This resting period is crucial as it allows the filling to firm up, making for cleaner portions and a more enjoyable eating experience.
• This recipe is also excellent for make-ahead preparation. You can assemble the manicotti completely through the topping with sauce (step 5). After assembly, cover the dish with a sheet of parchment paper, then wrap it tightly with aluminum foil. The prepared manicotti can be refrigerated for up to 3 days or frozen for up to 1 month. If frozen, ensure you thaw the manicotti in the refrigerator for 1 to 2 days before baking. To bake the make-ahead manicotti, remove the parchment paper, replace the aluminum foil, and increase the baking time in a 375°F (190°C) oven to 1 to 1 1/4 hours, or until thoroughly heated through and bubbling. Proceed with the broiling step as usual.

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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.

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