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Spinach Manicotti with Ham

 Spinach Manicotti with Ham
“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
6 ServingsPrep: 30 min. Bake: 30 min.


  • 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

2 of 2

Spinach Manicotti with Ham (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.