Real Recipes From Real Home Cooks ®

ham-stuffed manicotti

Recipe by
Ruth Ann Vokac
Mansfield, IL

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 delicious dish, but there are years when I am being a good Weight Watcher that I don't make it. Does anyone else remember the Microwave Times newsletters?

yield 7 -9
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For ham-stuffed manicotti

  • 14
    manicotti shells
  • 1 tsp
    olive oil
  • 1/2 c
    red pepper, minced
  • 8 oz
    fresh mushrooms, diced
  • 1 1/2 lb
    ham, ground
  • 1 pkg
    frozen peas (or diced broccoli or asparagus)
  • 1 c
    creamed cottage cheese
  • 1/2 c
    parmesan cheese, grated
  • 2
    eggs, beaten
  • 1 1/2 tsp
    prepared ground mustard
  • SAUCE INGREDIENTS
  • 3 Tbsp
    butter
  • 1 sm
    onion, minced
  • 3 Tbsp
    flour
  • 1/2 tsp
    salt
  • 1/8 tsp
    pepper
  • 1 1/2 c
    milk
  • 1 tsp
    chives, diced
  • 1/2 c
    mozzarella
  • 1/2 c
    cheddar cheese or other cheese of your choice
  • paprika

How To Make ham-stuffed manicotti

  • 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.

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