Ham Stuffed Manicotti Oamc Recipes

Steps:

• 1. Cook manicotti shells according to package directions.
• 2. In a small skillet, saute onion in oil until tender. Add garlic, cook 1 minute longer. In a small skillet, saute onion in oil until tender. Add garlic, cook 1 minute longer. In a large bowl, combine the onion mixture, chicken, spinach, ham, cheese, eggs,ricotta, cream cheese basil, pepper, salt and nutmeg; set aside.
• 3. Sauce: Combine flour and chicken broth in a large saucepan until smooth; gradually stir in the milk, salt, nutmeg, pepper and cayenne. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat, and stir in the 1/2 cup Parmesan cheese.
• 4. Spread 1 1/2 cups sauce into a 13 x 9 baking dish coated with cooking spray.
• 5. Stuff each pasta with chicken filling. ( An easier way to stuff is cut one edge lengthwise, open up and lay out flat. Spoon on filling, roll up and place seam side down in dish.) Sometimes I drizzle a tablespoon of cream sauce down the center before rolling. Don't worry of filling comes out the ends when placing in the dish, you can stuff it back in once placed.
• 6. Once all are stuffed and placed side by side in dish. Cover with sauce and sprinkle with desired amount of Parmesan cheese, and sprinkle with paprika.
• 7. Cover with foil, and place in preheated oven, for 30 - 35 minutes, until heated through and bubbly. Remove foil and continue baking for another 5 minutes to slightly brown top. If you have sauce left, save it for reheating leftovers.
• 8. Enjoy!

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.

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.

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.

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.

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°.

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.

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.