HAM-STUFFED MANICOTTI
Here's a fun an different use for ham. It's unexpected combined with the manicotti, yet delicious. The creamy cheese sauce makes this casserole perfect for chilly days. I'm always asked for the recipe whenever I serve it. -Dorothy Anderson, Ottawa, Kansas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
ROASTED ASPARAGUS WRAPPED IN SERRANO HAM
Provided by Valerie Bertinelli
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F. Lightly grease a baking sheet with canola oil spray.
- Lay a slice of ham on a work surface. Place a stalk of asparagus perpendicular to the ham, with the tip of the asparagus just higher than the top edge of the ham. Roll the asparagus on a diagonal, tightly wrapping the ham around the stalk as you go. (The ham should cover the entire stalk except for about an inch on the top and bottom ends.) Repeat with the remaining asparagus and ham.
- Place the asparagus, seam-side down, on the prepared baking sheet and lightly grease the tops with canola oil spray. Bake until the ham is crispy and the asparagus has softened and begun to char at the tips, about 15 minutes. Immediately pour the orange juice over the hot asparagus and season with salt. (The orange juice will almost completely evaporate on the hot baking sheet, but it will infuse the asparagus with orange flavor.)
- Transfer the asparagus to a serving plate and garnish with the orange zest. Serve immediately.
MANICOTTI
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- If using fresh spinach, bring a large pot of water to a boil over high heat, and season generously with salt. Fill a medium bowl with ice water and season with salt. Boil the spinach until tender, about 3 to 4 minutes. Remove with a slotted spoon, (keep the water in the pot boiling), and immediately plunge the spinach into the ice water. Drain and squeeze the excess water from the spinach, and finely chop. Alternatively, if using thawed spinach, simply squeeze, and finely chop. Set aside.
- In the same large pot of boiling water, cook the manicotti shells according to the package directions until al dente. Drain and pat dry.
- Spread 1 cup of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Lightly beat the eggs in a medium bowl. Add the spinach, ricotta, mozzarella, and 1/3 cup of the grated cheese and mix until evenly combined. Season with 1/2 teaspoon salt, the nutmeg and pepper. Spoon the cheese mixture into the manicotti shells and line them up in the baking dish. Cover with the remaining 2 cups sauce. Scatter the remaining 2/3 cup grated cheese on top and dot with the butter.
- Bake for 30 minutes. Serve immediately.
- Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Reduce the heat to a simmer, cover and cook for 10 minutes.
- Remove and discard the herb sprigs. Stir in 2 teaspoons salt and season with pepper to taste. Use right away, or refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.
- Yield: 3 1/2 cups
- Copyright 2001 Television Food Network, G.P. All rights reserved.
ASPARAGUS HAM DINNER
I've been making this low-fat ham dinner for my family for years, and we always look forward to it. With asparagus, tomato, pasta and chunks of ham, it's a tempting blend of tastes and textures. -Rhonda Zavodny, David City, Nebraska
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, saute asparagus and yellow pepper in oil until crisp-tender. Add tomatoes and ham; heat through. Drain pasta; add to mixture. Stir in parsley and seasonings. Sprinkle with cheese.
Nutrition Facts : Calories 204 calories, Fat 5g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 561mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges
HAM AND ASPARAGUS FETTUCCINE
I LOVE fettuccine, and when made with a bit of leftover ham it takes on a heartiness and richness so filling there isn't room for dessert!
Provided by STEPHNDON
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Stir asparagus into pot in the last five minutes of cooking; drain.
- While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through.
- Toss pasta and asparagus with sauce and serve immediately.
Nutrition Facts : Calories 754.3 calories, Carbohydrate 45 g, Cholesterol 179.3 mg, Fat 55.9 g, Fiber 2.6 g, Protein 20.9 g, SaturatedFat 32.5 g, Sodium 785.4 mg, Sugar 2.5 g
HAM & ASPARAGUS CASSEROLE
"I love to try out new recipes on my family. I'm always looking for ways to incorporate some of my favorite vegetables in with my main dishes, and this one was a success!" Rachel Kowasic - Connellsville, PA
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cook noodles according to package directions. Meanwhile, in a large saucepan, bring 2 cups of water to a boil. Add asparagus. Cover and cook for 3-5 minutes or until crisp-tender; drain and set aside., In a large skillet, saute the chopped onion in butter until tender. Combine the flour, thyme and pepper; gradually whisk in milk and broth until smooth. Add milk mixture to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in lemon juice., Drain noodles; add the ham, parsley, sauce and asparagus. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Top with fried onions and cheese., Cover and bake at 350° for 20 minutes or until bubbly. Uncover and bake 5-10 minutes longer or until golden brown.
Nutrition Facts : Calories 343 calories, Fat 8g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 946mg sodium, Carbohydrate 50g carbohydrate (8g sugars, Fiber 7g fiber), Protein 22g protein. Diabetic Exchanges
ASPARAGUS FILLED MANICOTTI
I can't remember where this came from, but even my kids like it. Sometimes I omit the mushrooms for one of them, although I love them.
Provided by Chef MB
Categories Manicotti
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Coat a 7x10" casserole with cooking spray.
- Cook manicotti as directed on package. Rinse with cold water, drain and arrange in a single layer on a plate.
- Steam asparagus lightly.
- Stack one slice of ham on top on each cheese slice. Arrange 2-3 spears of asparagus at the end of each stack. Roll up tightly. Insert into manicotti. Arrange in casserole dish.
- Heat olive oil in skillet over medium high heat. Add onion and mushrooms and cook till golden. Add flour to skillet and stir till blended. Add chicken broth and wine. Continue stirring till mixture comes to a boil. Reduce heat and simmer til thickened. Stir in parsley.
- Pour sauce over manicotti. Cover and bake for 20 minutes Remove cover and bake 10 mins more.
Nutrition Facts : Calories 197.2, Fat 10.3, SaturatedFat 3.8, Cholesterol 32.3, Sodium 249.8, Carbohydrate 11.5, Fiber 2.3, Sugar 3.4, Protein 14.7
SEAFOOD AND ASPARAGUS MANICOTTI
This recipe wraps tender pasta around a creamy seafood filling of easy frozen shrimp and asparagus and economical imitation crab.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Cook and drain pasta as directed on package.
- Meanwhile, in 2-quart saucepan, heat tomato sauce and wine to boiling over medium heat. Reduce heat to low; simmer 4 minutes. Remove from heat; stir in half-and-half. In ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of the tomato sauce.
- In medium bowl, mix shrimp, imitation crabmeat, asparagus, tomatoes, cream cheese and 1/2 cup of the mozzarella cheese. Spoon about 1/4 cup seafood mixture into each pasta shell. Arrange in baking dish. Pour remaining tomato sauce evenly over shells.
- Cover dish with foil. Bake 25 to 30 minutes or until hot. Top with remaining 1 1/2 cups mozzarella cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted. Sprinkle with basil before serving.
Nutrition Facts : Calories 550, Carbohydrate 58 g, Cholesterol 95 mg, Fat 4, Fiber 4 g, Protein 29 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1290 mg, Sugar 16 g, TransFat 0 g
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.
EASY PASTA WITH HAM AND ASPARAGUS (OR BROCCOLI)
Herbed cream cheese makes this sauce not only taste great but it's almost effortless too! You can substitute Broccoli if your not a big fan of Asparagus and serve with bread sticks or a salad if you'd like.
Provided by MTpockets
Categories One Dish Meal
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- In a large dutch oven, add pasta to boiling water and cook 6 minutes less than recommended on package; add frozen asparagus or broccoli the last 5 minutes of pasta cooking time.
- Add ham for the last 1 minute before draining just to heat through.
- Remove from heat and drain pasta-ham mixture thoroughly.
- In a small bowl mix together cream cheese and milk until smooth.
- Add cheese mixture to asparagus-ham mixture and stir over medium heat just until heated through and mixture is well coated.
- Serve immediately.
Nutrition Facts : Calories 581.3, Fat 20.1, SaturatedFat 7.4, Cholesterol 149.4, Sodium 106.9, Carbohydrate 61.9, Fiber 5.4, Sugar 3.3, Protein 38.3
ASPARAGUS HAM ROLLS
I love this delicious recipe because it includes three of my favorite locally produced foods-ham, asparagus and cheese. Prepared with leftover Easter ham and fresh asparagus, these rolls make an excellent springtime meal. -Laurie Timm Minneiska, Minnesota
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. In a saucepan, melt butter; stir in flour until smooth. Gradually stir in the milk. Bring to a boil. Cook and stir until thickened, 2-3 minutes., Stir in cheese, salt and pepper. Remove from the heat. Place three asparagus spears on each ham slice. Roll up; secure with toothpicks if necessary. , Place in 13x9-in. baking dish; top with cheese sauce. Sprinkle with crumbs. Bake, uncovered, until heated through, 20 minutes.
Nutrition Facts : Calories 125 calories, Fat 7g fat (0 saturated fat), Cholesterol 19mg cholesterol, Sodium 492mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges
HAM AND ASPARAGUS FETTUCCINE
Make and share this Ham and Asparagus Fettuccine recipe from Food.com.
Provided by pines506
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al denté.
- Stir asparagus into pot in the last five minutes of cooking; drain.
- While pasta is cooking, heat butter and cream in a medium saucepan over medium heat.
- When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne.
- Continue cooking until mixture thickens, stirring occasionally.
- Stir in ham and heat through.
- Toss pasta and asparagus with sauce and serve immediately.
GRILLED HAM AND ASPARAGUS PANINI
Grilled Ham and Asparagus Panini Recipe from Festival Foods. This is by far my most favorite sandwich of the month. I like mine with roasted asparagus and sourdough bread. Another great option is using some melty Fontina or farmers cheese. I have also made this with thick pita bread and it adds another dimension. I love to make this sandwich for those days when you want something from those expensive Bistros, but also want to make it your own. Please try your own style and let me know how it turns out for you!
Provided by LilPinkieJ
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl mix garlic salt and butter together. Brush one side of each of the pieces of bread. In another bowl mix mayo and pesto sauce.
- Spread mayo/pesto on other side of each slice of bread. Top 1/2 of slices of bread with ham, asparagus spears, red pepper and Asiago.
- Top with remaining bread slices and cook in a panini grill or in a large skillet with a little extra butter (like you would a grill cheese, pressing down with a heavy pan on top.).
- Cook until bread is toasted and sandwich is heated through.
- Serve with fresh fruits.
HAM & ASPARAGUS SUBS
Cram individual bread rolls with quality ham, asparagus tips and lemon dressing and add to a tea party spread
Provided by Sarah Cook
Categories Afternoon tea, Starter
Time 17m
Yield Makes 12
Number Of Ingredients 6
Steps:
- Cook asparagus for 1-2 mins in boiling salted water. Drain well and dry on kitchen paper. Group in twos, then roll up in a slice of ham. Mash the butter with some black pepper and the lemon juice. Split rolls down the middle, but don't cut completely in half. Spread with a little butter, then add an asparagus wrap to each like you would a hotdog. Add a squirt of salad cream, if you like.
Nutrition Facts : Calories 163 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1.1 milligram of sodium
HAM & ASPARAGUS MANICOTTI
I got this recipe from one of the tear off pads at a Penzeys store a couple of years ago. I use an Italian cheese blend instead of swiss. I also use turkey ham. It takes a little time to assemble but is well worth it.
Provided by Beth.B
Categories Manicotti
Time 1h5m
Yield 14 pieces, 5 serving(s)
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350°.
- 2. Cook manicotti shells in boiling, salted water until just tender, about 6.
- to 7 minutes. You do not want to overcook them, or they will be hard to.
- fill. Slightly undercooked is fine. Drain, rinse in cold water to stop the.
- cooking process and set aside.
- 3. Meanwhile, add 3 tablespoons butter to a medium sized frying pan. When melted, add the onion and garlic and cook until the onions are translucent, about 2 minutes.
- 4. Cut the asparagus into 1/2- to 1-inch pieces depending on the size and.
- thickness of the asparagus. Remove the woody bottom of the asparagus, about an inch. If the asparagus is really thick, cut it into smaller pieces so it.
- will cook faster. Add the asparagus to the pan and cook until tender,.
- approximately 15 minutes, stirring occasionally. Transfer the asparagus mix.
- to a roomy bowl, add the ham and set aside to cool a bit. Add the 1/4 cup.
- Parmesan cheese. In the same frying pan, melt the 6 tablespoons of butter.
- Stir in the flour. Add the milk and cook over medium high heat, whisking.
- constantly. Bring the white sauce to a boil and boil for about 1 minute or.
- until the sauce starts to thicken. Add the white pepper, tarragon and Swiss.
- cheese. Stir until the cheese has melted. Remove from heat. You will have.
- approximately 4 cups of cheese sauce.
- 5. Add 1 cup of the cheese sauce to the ham mixture. Divide the ham mixture evenly between the manicotti shells. These can be filled with a teaspoon, or your hands-whatever works best for you. Place in a greased 9- x 13-inch glass baking dish. Pour the remaining cheese sauce over the filled.
- manicotti. Sprinkle with 1/2 cup Parmesan cheese and bake at 350° for 30 to 35 minutes or until bubbly and lightly browned.
Nutrition Facts : Calories 691, Fat 47.5, SaturatedFat 28.4, Cholesterol 172.1, Sodium 1851.4, Carbohydrate 22.6, Fiber 2.1, Sugar 2.6, Protein 44.2
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- Bring a large pot of salted water to boil. Cook pasta according to package instructions, adding the asparagus in the water during the last two minutes of cooking. Drain the pasta and asparagus and set aside.
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