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Spinach Manicotti with Ham Recipe
Spinach Manicotti with Ham Recipe photo by Taste of Home
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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
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 6 servings

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

Nutritional Facts

2 each: 468 calories, 23g fat (13g saturated fat), 82mg cholesterol, 885mg sodium, 41g carbohydrate (11g sugars, 3g fiber), 28g protein .

Directions

  1. 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.
  2. 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.
  3. Cover and bake at 350° for 25-30 minutes. Uncover and bake 5 minutes longer or until golden brown. Yield: 6 servings.
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.


Reviews for Spinach Manicotti with Ham

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (4)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
bjsilve0 107289
Reviewed Sep. 26, 2011

"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."

MY REVIEW
carolanne1210 86064
Reviewed Apr. 4, 2011

"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!"

MY REVIEW
co1annie 67381
Reviewed Mar. 31, 2011

"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!"

MY REVIEW
cricket1340 78751
Reviewed Mar. 31, 2011

"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."

MY REVIEW
conwaycom2 135362
Reviewed Mar. 31, 2011

"Very good, I have also made this with chicken."

MY REVIEW
Seminoles 72338
Reviewed Apr. 25, 2010

"Great, unique way to use up some leftover ham. Mild yet flavorful. My husband really liked it."

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