- 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
- 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Spinach Manicotti with Ham
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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.
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!
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!
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.
Very good, I have also made this with chicken.