Read reviews (6)
Rate recipe
“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
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.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
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.
Reviewed on Apr. 25, 2010 by Seminoles
Great, unique way to use up some leftover ham. Mild yet flavorful. My husband really liked it.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013