Best 4 Ham 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.

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 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.

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.