Baked Manicotti With Chicken & Prosciutto

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SF Gate

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Ingredients

Sauce

2 tablespoons extra virgin olive oil

1 1/2 onions, diced fairly small

2 garlic cloves, minced

1 teaspoon chopped fresh rosemary, or 1/4 teaspoon dried rosemary

1 (14 1/2-ounce) + 1 (28-ounce) can pureed tomatoes

Salt and pepper to taste

Pinch of sugar (optional)

Filling

Shredded meat from 1/2 roast chicken, skin and bones discarded (about 3 1/2 cups meat or 14 ounces)

4 ounces sliced prosciutto, diced

15 ounces + 1 cup (about 10 1/2 ounces) ricotta cheese

1/2 cup grated Parmesan cheese

1/3 cup chopped Italian parsley

1 large egg

3/4 teaspoon kosher salt, or 3/8 teaspoon table salt

Freshly ground pepper to taste

To assemble

14 large manicotti shells

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