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Spinach Manicotti with Ham Recipe

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“Everyone raves when I serve this. It’s like something you’d find at a fine Italian restaurant, but can quickly cook at home instead. It’s great with salad and bread.” Michele Nadeau - Monroe, Michigan

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Spinach Manicotti with Ham Recipe

Prep: 30 min. Bake: 30 min.

Yield: 6 Servings

30 30 60

Ingredients

12 uncooked manicotti shells
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3 cups 2% milk
1 carton (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 teaspoons dried oregano
1-1/2 cups cubed fully cooked ham
1/2 cup grated Parmesan cheese

Directions

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. Yield: 6 servings.

Nutritional Facts 2 stuffed manicotti shells equals 468 calories, 23 g fat (13 g saturated fat), 82 mg cholesterol, 885 mg sodium, 41 g carbohydrate, 3 g fiber, 28 g protein.

Originally published as Spinach Manicotti with Ham in Simple & Delicious May 2010, p56

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Spinach Manicotti with Ham (6)

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Spinach Manicotti with Ham

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Reviewed on Sep. 26, 2011 by bjsilve0

We love them and after I learned how to STUFF THEM THE EASY WAY, we make them often. After boiling the noodles, cut a slit on one side. Fill them, roll/close and place them seam side down in the pan before baking. They are a snap and delicious. Great way to use leftover/planned over ham.

Reviewed on Apr. 04, 2011 by carolanne1210

Delicious! My favorite way to stuff manicotti is to place all the filling ingredients into a large zip-top bag. Knead till ingredients are blended, cut off a corner and pipe into the pasta. Quick, easy and neat!

Reviewed on Mar. 31, 2011 by co1annie

Once you have cooked the manicotti shells, use kitchen shears to open them up - lay them on a cutting board and add your filling. Place cut side down in the baking pan! No frustrating stuffing the shells!

Reviewed on Mar. 31, 2011 by cricket1340

Very good! I hate to stuff those shells so I have a tip to get around stuffing them is to use no boil lasagne noodles. In a oblong bowl filled with hot water, dip approximately 4 lasagna noodles and let them sit for 2 minutes or until they have softened. Lay them out one at a time, placing a large dollop of the ricotta mixture on one end, and then roll them to form the manicotti shape.

Reviewed on Mar. 31, 2011 by conwaycom2

Very good, I have also made this with chicken.