After completing a rigorous training session with the men of Los Angeles Task Force 94, Chef Fabio heads to the firehouse kitchen to share the secrets of his tasty prosciutto-filled manicotti. This delicious baked pasta is an easy way to make dinner for the whole family and then some. With special guests Firehouse 94 Task Force, LAFD.
PASTA 101: Do not overcook the pasta shells. Not only will they cook more in the oven, but if over-cooked, they will be very hard to fill.
No piping bag needed: roll filling into cigar-shaped tubes for easy assembly of your manicotti.
RICOTTA AND PROSCIUTTO MANICOTTI
Recipe by Fabio Viviani
Yield: 4-6 servings
1 Lb. manicotti pasta
15-oz. container whole-milk ricotta cheese
½ c. mozzarella cheese
½ c. freshly grated Parmesan cheese, plus an additional ¼ cup
1 large egg
Salt and freshly ground black pepper to taste
5 oz. prosciutto, chopped
1 1/2 c. Fabio’s Marinara sauce
fresh basil leaves
Preheat oven to 350 degrees F, and bring a large pot of salted water to boil.
Line a baking sheet with foil.
Cook manicotti in large pot of boiling salted water until half-cooked, about 6 minutes, and drain.
Transfer manicotti from pot to prepared baking sheet and allow to cool.
Meanwhile, in a medium bowl, mix together ricotta, mozzarella, Parmesan and egg.
Season to taste with salt and pepper, and stir in chopped prosciutto.
Cover the bottom of a baking dish.
Roll out small portions of the filling into cigar-sized tubes.
Slide the filling tubes into each piece of pasta, making sure that each manicotti is stuffed from end to end.
Arrange pasta in a single layer on top of the marinara.
Spoon remaining sauce over the manicotti.
Top with fresh basil leaves and the remaining Parmesan cheese.
Bake manicotti uncovered, until heated through and sauce is bubbling, about 20-30 minutes.
Let manicotti stand 5 minutes and serve.
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