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
- 8 manicotti shells
- 1/2 cup chopped onion
- 1 tablespoon canola oil
- 3 cups (1 pound) ground fully cooked ham
- 1 can (4 ounces) sliced mushrooms, drained
- 1 cup (4 ounces) shredded Swiss cheese, divided
- 3 tablespoons grated Parmesan cheese
- 1/4 to 1/2 cup chopped green pepper
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups 2% milk
- Chopped fresh parsley
- 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 11-in. x 7-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. Yield: 8 servings.
Originally published as Ham-Stuffed Manicotti in Taste of Home February/March 1994, p39
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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