Ham Stuffed Manicotti Food

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 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.

STUFFED MANICOTTI WITH FRESH MARINARA SAUCE

Steps:

• Make the crepes (crespelle):
• In a large bowl, whisk together the eggs, milk and melted butter. Gradually whisk in the flour and salt until the mixture is smooth. Refrigerate for 1 hour until slightly thickened.
• Spray an 8-inch nonstick skillet with cooking spray. Place the pan over medium heat. With a small ladle, pour about 3 tablespoons of the batter into the pan. Turn the pan at a 45 degree angle to coat the pan evenly so the batter forms a perfect circle. Cook the crepe only until lightly browned, about 30 seconds. Turn the crepe over with a spatula and cook the other side only until lightly browned, about 30 seconds. Slide the crepe onto a 12-inch platter and continue the process with the remaining batter. Stack the crepes between waxed paper so they don't stick. You can prepare these crepes a day in advance covered in plastic wrap in the refrigerator. No need to reheat the crepes before filling and baking.
• Make the ricotta filling:
• In a large bowl, add all the ingredients for the ricotta filling. With a large wooden spoon or spatula, stir all the ingredients until well blended. Store covered in plastic wrap in the refrigerator until ready to use. You can make this filling the day before.
• Make the marinara sauce:
• In a large heavy nonreactive saucepan with a lid, heat the olive oil on medium heat. Stir in the onion and garlic and cook until fragrant but NOT browned. Add the crushed tomatoes to the pan and crush further with a potato masher. Simmer 30 minutes, slightly covered, on medium-low heat, stirring every so often.
• Add the parsley, basil leaves and salt and pepper, to taste, and simmer for another 10 minutes until the sauce is slightly reduced. Taste and re-season as necessary.
• Put it all together:
• Preheat the oven to 375 degrees F. Coat the bottom of a 13 by 9-inch glass or ceramic baking dish with 1 cup of the prepared marinara sauce.
• Spoon 3 tablespoons of the prepared ricotta filling 1 inch from the edge of a crepe. Roll evenly into a log, keeping the filling even as you roll. Repeat with the remaining crepes. Place manicotti seam side down and side by side in the sauced baking pan.
• Spoon 1 to 2 cups of sauce over the top of the manicotti. Sprinkle with the grated Parmesan.
• Cover the baking dish loosely with foil and bake about 20 minutes. Uncover and bake another 20 minutes until the topping is golden brown and sides are bubbling. Let rest about 15 minutes before serving to firm up the manicotti filling.

MANICOTTI

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.

CHEESE STUFFED MANICOTTI

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef, onion, and roasted garlic in the hot skillet until browned and crumbly, 5 to 7 minutes. Continue to simmer until pan juices evaporate, about 10 minutes more. Add diced tomatoes, tomato paste, sugar, 1 1/2 teaspoons salt, oregano, thyme, bay leaf, 1/2 teaspoon pepper, and garlic salt; bring to a boil. Reduce heat to medium-low and simmer until flavors blend, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook manicotti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and cool slightly.
• Mix mozzarella cheese, cottage cheese, 1/4 cup Parmesan cheese, egg, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Spoon a generous amount of the cheese mixture into each manicotti shell.
• Pour enough tomato-beef sauce to cover the bottom of a 9x13-inch baking dish. Arrange stuffed manicotti over sauce; pour remaining sauce over pasta. Cover with aluminum foil.
• Bake in the preheated oven until bubbly, about 30 minutes. Sprinkle remaining 1/4 cup Parmesan cheese over manicotti and return to the oven. Bake until cheese filling is melted, 10 to 15 minutes more.

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.

SPINACH MANICOTTI WITH HAM

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.