SPINACH MANICOTTI WITH HAM
Everyone raves when I serve this. It's like something you'd find at a fine Italian restaurant, but can quickly cook at home instead. It's great with salad and bread. Michele Nadeau, Monroe, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 468 calories, Fat 23g fat (13g saturated fat), Cholesterol 82mg cholesterol, Sodium 885mg sodium, Carbohydrate 41g carbohydrate (11g sugars, Fiber 3g fiber), Protein 28g protein.
STUFFED MANICOTTI
This recipe is so special I serve it to company. It is so easy to make too.-Cookie Curci-Wright, San Jose, California
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 7 servings.
Number Of Ingredients 24
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°.
Nutrition Facts : Calories 505 calories, Fat 24g fat (9g saturated fat), Cholesterol 172mg cholesterol, Sodium 976mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 4g fiber), Protein 35g protein.
CREAMY CHICKEN / SPINACH & HAM MANICOTTI
Another family favorite...Delicious!! My photos
Provided by Cassie *
Categories Pasta
Time 1h10m
Number Of Ingredients 26
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!
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PIZZA-STYLE MANICOTTI
Ham, pepperoni, string cheese and manicotti shells make a tasty hands-on recipe that even small children can help prepare. -Judy Armstrong, Prairieville, Louisiana
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 618 calories, Fat 32g fat (15g saturated fat), Cholesterol 87mg cholesterol, Sodium 2427mg sodium, Carbohydrate 43g carbohydrate (13g sugars, Fiber 4g fiber), Protein 40g protein.
HAM AND PEPPERONI STUFFED MANICOTTI
I have changed this recipe per Brezzer's mom comments! I tried it some time ago and it was a little dry even then!My intentions were to change it sometime ago and never got around to it. But if you follow the sauce changed from tomato A or diced tomatoes to my spaghetti sauce #106003,it will not be dry or pasty. It is homemade and well take some time to make,but it freezes very well.
Provided by Timothy H.
Categories Manicotti
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
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.
BROCCOLI, HAM AND CHEESE MANICOTTI
What an interesting change from tradtional manicotti! You'll love the creamy texture of the cheese sauce! Note: if you slightly undercook the manicotti they will be easier to stuff.
Provided by Pamela
Categories One Dish Meal
Time 1h15m
Yield 10 manicotti
Number Of Ingredients 12
Steps:
- Saute onions until tender.
- Add ham, broccoli, cheddar cheese, and mayo, (I usually add a pinch of salt and pepper and a dash of garlic to taste too) When cheese is melted, remove from heat and cool slightly.
- Stuff manicotti with ham mixture, dividing between shells evenly, and place in a greased 9x13 inch pan.
- Melt butter in saucepan.
- Add flour and cook 1 minute.
- Add milk and cook, stirring constantly until thickened.
- Remove from heat and add swiss cheese, stirring until smooth.
- Pour sauce over manicotti.
- Bake at 375 degrees for 30 minutes or until sauce bubbles.
- Perfect supper with a crisp salad and garlic bread!
Nutrition Facts : Calories 233.3, Fat 15.8, SaturatedFat 9, Cholesterol 56.2, Sodium 599.3, Carbohydrate 8.4, Fiber 0.7, Sugar 1.2, Protein 14.6
HAM-STUFFED MANICOTTI
I found this recipe originally in Microwave Times, Volume 5, No. 5. September 1979. I made it many times, and then I couldn't find the recipe. In 2013, I went through all my saved Microwave Times and finally found it again. I no longer follow all the instructions for using a microwave--not sure I ever did. It is a...
Provided by Ruth Ann Vokac
Categories Pasta
Time 1h
Number Of Ingredients 21
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.
HAM STUFFED MANICOTTI OAMC
This has been part of my OAMC rotation for a long time. This recipe easily doubles or triples. Make one now and one for later.
Provided by bmcnichol
Categories Ham
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
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.
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- In a medium saucepan, melt the butter. Whisk in the flour and cook for a couple of minutes. Slowly whisk in the milk until all is smooth. Add salt and nutmeg. Continue to whisk and cook over medium heat until slightly thickened. Turn off the heat. The sauce will thicken some more upon resting.
- In a large bowl, combine the ham, ricotta, cream cheese, Swiss cheese, 1/4 cup parsley and a few grinds of pepper. Set aside.
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