Ham And Pepperoni Stuffed Manicotti Recipes

HAM-STUFFED MANICOTTI

Steps:

• Cook manicotti according to package directions; set aside. In a large skillet, saute onion in oil until tender. Remove from the heat. Add the ham, mushrooms, half of Swiss and Parmesan cheeses; set aside. , In a small saucepan, saute green pepper in butter until tender. Stir in flour until combined. Add milk; cook and stir for 2 minutes or until thickened. Stir a quarter of the sauce into ham mixture. , Stuff each shell with about 1/3 cup of filling. Place in a greased 11x7-in. baking dish. Top with remaining sauce; sprinkle with paprika. , Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with parsley and remaining Swiss cheese before serving.

PIZZA-STYLE MANICOTTI

Steps:

• Cook manicotti according to package directions for al dente; drain. Preheat oven to 350°., Pour 1 cup sauce into an 11x7-in. baking dish. On a short side of each ham slice, layer one basil leaf, one piece string cheese and three slices pepperoni; roll up. Insert in manicotti shells; arrange in a single layer in baking dish., Pour remaining sauce over top. Sprinkle with olives and Parmesan cheese. Bake, uncovered, 25-30 minutes or until heated through. Freeze option: Cover unbaked casserole and freeze for up to 3 months. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 25-30 minutes or until pasta is tender. Let stand for 10 minutes before serving.

SPINACH MANICOTTI WITH HAM

Steps:

• Cook manicotti according to package directions. For sauce, in a large saucepan, melt butter. Stir in the flour, pepper, salt and nutmeg until blended. Gradually whisk in milk. Bring to a boil. Cook and stir for 1-2 minutes or until thickened., In a large bowl, combine the ricotta cheese, spinach and oregano. Stir in ham; add 1/2 cup sauce. Drain manicotti; stuff with ham mixture. Spread 1/2 cup sauce into a greased 13-in. x 9-in. baking dish. Top with stuffed manicotti. Pour remaining sauce over top; sprinkle with Parmesan cheese., Cover and bake at 350° for 25-30 minutes. Uncover and bake 5 minutes longer or until golden brown.

HAM AND PEPPERONI STUFFED MANICOTTI

Steps:

• In a pan, brown onion and garlic set aside. In a large bowl mix all cheese, ham and pepperoni and set aside.
• Boil manicotti for 6 minutes; drain and let cool! Mix tomato paste and tomatoes, salt and pepper; simmer 15-20 minutes.
• After the manicotti is cool, stuff each one. Put some sauce in the bottom of a 13x9 inch pan, add stuffed manicotti cover with suace and bake at 350 for 20 minutes.

STUFFED MANICOTTI

Steps:

• In a large saucepan, saute onion and green pepper in olive oil until tender. Add garlic; cook 1 minute longer. Stir in all remaining sauce ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Uncover, simmer 10-15 minutes longer or until thickened. , Meanwhile, for manicotti, cook beef and onion in a skillet until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain; cool slightly. , Squeeze spinach thoroughly to remove excess water; add to the skillet with 1/2 cup Parmesan cheese, eggs, oregano, salt and pepper. Mix well. Refrigerate 1-1/2 cups of the sauce (makes 4 cups), for another recipe. , Pour 1 cup of the remaining sauce into a 13-in. x 9-in. baking dish. Stuff manicotti with the meat mixture; arrange over the sauce. Pour another 1-1/2 cups of sauce on top. Sprinkle with the mozzarella and remaining Parmesan cheese. , Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°.

BAKED MANICOTTI WITH PEPPERONI MEAT SAUCE

Steps:

• Adjust oven rack to upper-middle position and heat oven to 375 degrees.
• MEAT Pulse the pepperoni in a food processor until ground. Add (the already ground) beef and pulse until thoroughly combined. (This will blend the flavors better and also prep the beef so it's more tender rather than 'stringy out of the package when cooked).
• Transfer beef mixture to large saucepan. Add the onion, garlic, and spices and cook over medium heat, breaking up mixture with wooden spoon, until beef is no longer pink, about 5 minutes.
• Using slotted spoon, transfer 1 cup beef mixture to paper towel-lined plate and reserve.
• SAUCE: Add spaghetti sauce to the meat in the saucepan and simmer until heated through (about 10 minutes). Season with salt and pepper to taste. Begin making noodles and filling while sauce is simmering.
• NOODLES Pour 2 quarts very hot tap water into 13x9 inch baking dish. Place noodles into the water ONE AT A TIME (so as not to stick to each other). Soak noodles until pliable, about 8-10 minutes.
• FILLING In a large bowl, combine all filling ingredients and the reserved meat. Mix well.
• ASSEMBLY Drain noodles on place them in a single layer onto kitchen or paper towels. Pour off water and dry baking dish. Spread half of meat sauce over bottom of baking dish.
• With the short side of the noodles facing you, spread 1/4 cup of the filling filling across the bottom of each and roll into a tube. Arrange the rolled manicotti, seam-side down, over the sauce in the baking dish. Spread remaining sauce over top. Cover with foil and bake until bubbling around edges, about 40 minutes.
• Remove foil and sprinkle with the grated parmesan cheese. Bake uncovered 5 more minutes. ***IMPORTANT*** Let cool 15 minutes.before serving so the cheese 'sets' and is not gooey.

HAM STUFFED MANICOTTI

Steps:

• Cook manicotti as directed on package. Rinse in cool water and set aside. Meanwhile, cook onion, garlic, and bell pepper in 1/4 cup butter or olive oil until tender. Add ham and set aside to cool. Stir in 1/3 cup parmesan cheese.
• In another heavy sauce pan cook 6 Tbsp. butter or olive oil until foamy. Stir in flour and stir constantly until mixture bubbles (about 3 minutes). Add milk and whisk until sauce thickens. Stir in two cups Swiss cheese. Mix 1/4 cheese sauce with ham mixture.
• Fill manicotti shells with ham mixture (use fingers--messy but most efficient). Spread 1/2 cup cheese sauce on bottom of 13 x 9 inch glass baking pan. Arrange shells on top of sauce. Sprinkle any remaining ham mixture on top of shells. Pour remaining cheese sauce over shells. At this point the manicotti may be cooled in refrigerator, then wrapped and frozen up to three months. To thaw and reheat put in refrigerator overnight then uncover and sprinkle with 1/2 cup parmesan cheese.
• Bake at 350 degrees F for 40-50 minutes. If not freezing sprinkle with 1/2 cup parmesan and bake 30-40 minute until bubbly.

HAM-STUFFED MANICOTTI

Steps:

• 1. Cook manicotti shells per package directions. Drain and set aside. (I usually cook a couple fewer minutes than suggested. The shells are easier to fill, and they do finish cooking in the baking process.)
• 2. Microwave peas 2-3 minutes until thawed. (Or partially cook broccoli or asparagus.)
• 3. Sauté peppers in oil for 2-3 minutes. Add mushrooms, and sauté until mushrooms are wilted.
• 4. In a mixing bowl, combine ground ham, eggs, cottage cheese, Parmesan cheese, mustard, mushrooms, red peppers, and peas. Mix well.
• 5. Stuff manicotti shells with ham/cheese mixture. Arrange in two 9" x 12" dishes sprayed with cooking spray. Spoon any leftover filling at ends of shells.
• 6. Preheat oven to 350 degrees.
• 7. In a sauté pan, add butter and minced onion. Sauté until onion is soft. Blend in flour, salt and pepper. Cook for 2 or 3 minutes. Stir in milk and chives. Cook until mixture boils and thickens. Stir in mozzarella and cheddar cheeses. Stir until the cheeses melt.
• 8. Pour 1/2 of sauce mixture evenly over shells in each dish.
• 9. Sprinkle with paprika. Bake 30-45 minutes until bubbly.