Ham Stuffed Manicotti Recipes

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.

MANICOTTI

Steps:

• Cook manicotti in boiling water until done. Drain, and rinse with cold water.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
• Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
• Bake 45 minutes, or until bubbly.

HAM STUFFED MANICOTTI

Steps:

• Cook manicotti as directed on package.
• Drain, rinse in cool water and set aside.
• Meanwhile, cook onion and garlic in 4 tablespoons butter or olive oil
• until tender.
• Add ham and set aside to cool for 10 minutes.
• Stir in 1/4 cup Parmesan cheese.
• Cook green pepper in 6 tablespoons butter or olive oil until
• crisp-tender.
• Stir in flour and cook, stirring constantly, until mixture bubbles, about 3 minutes.
• Add milk, and cook, whisking constantly, until sauce thickens.
• Stir in cheese.
• Mix 1/4 of cheese sauce with ham mixture.
• Fill manicotti shells with ham mixture.
• Place in greased 13 x 9 inch glass baking dish.
• Pour remaining cheese sauce over filled manicotti.
• Sprinkle with 1/2 cup Parmesan cheese and bake at 350 degrees for 30-35 minutes until bubbly.

HAM STUFFED MANICOTTI OAMC

Steps:

• Cook manicotti as directed.
• Drain, rinse in cool water and set aside.
• Cook onion, garlic, and green bell pepper in olive oil until tender.
• Add ham and set aside to cool for 10 minutes.
• Stir in 1/3 cup Parmesan cheese.
• Now melt 6 tablespoons of butter.
• Stir in flour and cook, stirring constantly, until mixture bubbles.
• Add milk and pepper.
• Cook, whisking constantly, until thickened.
• Stir in swiss and remaining parmesan cheese.
• Mix 1/4 of cheese sauce with ham mixture.
• Fill manicotti shells with ham mixture.
• Spread about 1/2 cup cheese sauce in greased 13x9" glass baking dish and arrange filled shells over sauce.
• If there is any leftover stuffing, just sprinkle it over the filled shells.
• Pour remaining cheese sauce over filled manicotti.
• At this point the casserole can be cooled in the refrigerator, then wrapped and frozen up to 3 months.
• To thaw and reheat:.
• Thaw casserole overnight in refrigerator, then uncover, sprinkle with 1/2 cup Parmesan cheese, and bake at 350 for 40-50 minutes.
• If not freezing casserole, sprinkle with 1/2 cup Parmesan cheese and bake at 350 for 30-35 minutes or until bubbly.

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.

EASY, STUFFED MANICOTTI

Steps:

• Spread 2 tblsps of sauce in the bottom of a 9x13 pan.
• Combine first 8 ingredients together in a bowl.
• Take shells and stuff with the meat mixture.(I find it easier to use pastry bags filled with the meat mixture to stuff the shells or you can cut the end of a sandwich baggie and stuff them that way. Less messy and much faster.).
• Place shells in pan and pour remaining sauce of shells.
• Bake at 350 for 45 minutes, remove from the oven and top with mozzeralla cheese. Return to oven and bake and additional 15 minutes.
• Remove and enjoy.
• Goes wonderfully with a tossed salad and garlic bread.