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Ham Stuffed Manicotti

User Rating 4 Star Rating (11 Reviews)

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Ham Stuffed Manicotti

Ham Stuffed Manicotti

Linda Larsen
This fabulous casserole has the most wonderful flavor. It freezes really well too, so make a couple of batches this holiday season.

Prep Time: 35 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 10 minutes

Yield: Serves 8

Ingredients:

  • 14 manicotti pasta shells
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, seeded and chopped
  • 1/4 cup butter or olive oil
  • 1-2 cups cooked cubed ham
  • 1/3 cup grated Parmesan cheese
  • 6 Tbsp. butter or olive oil
  • 6 Tbsp. flour
  • 3 cups milk
  • 2 cups shredded Swiss cheese
  • 1/2 cup grated Parmesan cheese

Preparation:

Cook manicotti as directed on package. Drain, rinse in cool water and set aside. Meanwhile, cook onion, garlic, and green bell pepper in 4 Tbsp. butter or olive oil until tender. Add ham and set aside to cool for 10 minutes. Stir in 1/3 cup Parmesan cheese.

In another heavy saucepan, cook 6 Tbsp. butter or olive oil until foamy. 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 (your fingers work best for this; it's messy, but most efficient). 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 degrees F for 40-50 minutes. If not freezing casserole, sprinkle with 1/2 cup Parmesan cheese and bake at 350 degrees for 30-35 minutes until bubbly.

User Reviews

Reviews for this section have been closed.

 5 out of 5
yummy, Guest cheri

I loved this recipe!! I added a bunch of fresh asparagus that I blanced for 3 minutes then chopped and added them to the mixture right before I stuffed the shells. I also added a can of mushrooms which I chopped finely to the vegetables while sauteing. It is a ""keeper"" recipe for sure!!!

2 out of 2 people found this helpful.

See all 11 reviews

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