HAM-STUFFED MANICOTTI
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
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- 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 11x7-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.
Nutrition Facts :
PIZZA-STYLE MANICOTTI
Ham, pepperoni, string cheese and manicotti shells make a tasty hands-on recipe that even small children can help prepare. -Judy Armstrong, Prairieville, Louisiana
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook manicotti according to package directions for al dente; drain. Preheat oven to 350°., Pour 1 cup sauce into an 11x7-in. baking dish. On a short side of each ham slice, layer one basil leaf, one piece string cheese and three slices pepperoni; roll up. Insert in manicotti shells; arrange in a single layer in baking dish., Pour remaining sauce over top. Sprinkle with olives and Parmesan cheese. Bake, uncovered, 25-30 minutes or until heated through. Freeze option: Cover unbaked casserole and freeze for up to 3 months. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 25-30 minutes or until pasta is tender. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 618 calories, Fat 32g fat (15g saturated fat), Cholesterol 87mg cholesterol, Sodium 2427mg sodium, Carbohydrate 43g carbohydrate (13g sugars, Fiber 4g fiber), Protein 40g protein.
MANICOTTI
Delicious! Serve with a crispy salad and garlic bread, and you'll have a dish your family will love! The kids like to help stuff the noodles too!
Provided by Anny
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Cook manicotti in boiling water until done. Drain, and rinse with cold water.
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
- Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
- Bake 45 minutes, or until bubbly.
Nutrition Facts : Calories 676.3 calories, Carbohydrate 53.2 g, Cholesterol 188.8 mg, Fat 30.9 g, Fiber 4.3 g, Protein 46 g, SaturatedFat 17.1 g, Sodium 1254.7 mg, Sugar 12.6 g
HAM AND PEPPERONI STUFFED MANICOTTI
I have changed this recipe per Brezzer's mom comments! I tried it some time ago and it was a little dry even then!My intentions were to change it sometime ago and never got around to it. But if you follow the sauce changed from tomato A or diced tomatoes to my spaghetti sauce #106003,it will not be dry or pasty. It is homemade and well take some time to make,but it freezes very well.
Provided by Timothy H.
Categories Manicotti
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a pan, brown onion and garlic set aside. In a large bowl mix all cheese, ham and pepperoni and set aside.
- Boil manicotti for 6 minutes; drain and let cool! Mix tomato paste and tomatoes, salt and pepper; simmer 15-20 minutes.
- After the manicotti is cool, stuff each one. Put some sauce in the bottom of a 13x9 inch pan, add stuffed manicotti cover with suace and bake at 350 for 20 minutes.
HAM AND PEPPERONI STROMBOLI
Provided by Robert Irvine : Food Network
Categories main-dish
Time 40m
Yield 5 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Sprinkle a clean dry work surface with flour. Roll the dough into a 10- by 14-inch rectangle, making sure not to flip the dough over, rotating by 90 degrees as needed. After rolling the dough, apply the egg whites to cover inner section (10- by 3-inch). Then add 1/4 cup mozzarella followed by both hams, another 1/4 cup cheese and then finish with the pepperoni. To finish stuffing, add the remaining cheese and drizzle with the sauce and herbs.
- Next, brush the edges with some of the egg whites. Fold the bottom and top edges over the filling, and then fold the sides over twice, 1 inch at a time, resulting in a 6- by 14-inch tube. Brush the outside of the stromboli with the remaining egg whites, place on a sheet pan lined with parchment paper and bake until firm and golden brown, 15 to 18 minutes. Remove from the oven and let rest for 5 minutes. Cut into 5 to 6 portions and serve.
HAM STUFFED MANICOTTI OAMC
This has been part of my OAMC rotation for a long time. This recipe easily doubles or triples. Make one now and one for later.
Provided by bmcnichol
Categories Ham
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook manicotti as directed.
- Drain, rinse in cool water and set aside.
- Cook onion, garlic, and green bell pepper in olive oil until tender.
- Add ham and set aside to cool for 10 minutes.
- Stir in 1/3 cup Parmesan cheese.
- Now melt 6 tablespoons of butter.
- Stir in flour and cook, stirring constantly, until mixture bubbles.
- Add milk and pepper.
- Cook, whisking constantly, until thickened.
- Stir in swiss and remaining parmesan cheese.
- Mix 1/4 of cheese sauce with ham mixture.
- Fill manicotti shells with ham mixture.
- Spread about 1/2 cup cheese sauce in greased 13x9" glass baking dish and arrange filled shells over sauce.
- If there is any leftover stuffing, just sprinkle it over the filled shells.
- Pour remaining cheese sauce over filled manicotti.
- At this point the casserole can be cooled in the refrigerator, then wrapped and frozen up to 3 months.
- To thaw and reheat:.
- Thaw casserole overnight in refrigerator, then uncover, sprinkle with 1/2 cup Parmesan cheese, and bake at 350 for 40-50 minutes.
- If not freezing casserole, sprinkle with 1/2 cup Parmesan cheese and bake at 350 for 30-35 minutes or until bubbly.
SALAMI, HAM, AND PEPPERONI SANDWICHES IN THE AIR FRYER
This three-meat sandwich is crispy on the outside, tender and cheesy on the inside, with salami being the star of the show. Your air fryer crisps up the meat and toasts the bread at the same time and in only 5 minutes. Feel free to sub mozzarella cheese for the provolone.
Provided by Soup Loving Nicole
Categories Sandwiches
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- Place mushrooms in the basket of the air fryer. Set air fryer to 350 degrees F (175 degrees C) and cook mushroom slices for 5 minutes.
- Spread 1 tablespoon pesto onto the bottom half of the hoagie bun. Arrange salami slices over the pesto. Add ham and pepperoni.
- Place 1 slice of cheese over the ham and pepperoni. Top with mushrooms and olives. Add remaining slice of cheese. Spread remaining tablespoon of pesto on the other half of the bun and place on top to complete the sandwich.
- Place entire sandwich in the basket of the air fryer. Cook until cheese has melted and salami is crisp, about 5 minutes.
Nutrition Facts : Calories 468 calories, Carbohydrate 37.5 g, Cholesterol 61.4 mg, Fat 23.9 g, Fiber 2.6 g, Protein 24.7 g, SaturatedFat 9.9 g, Sodium 1524.6 mg
HAM STUFFED MANICOTTI
Steps:
- Cook manicotti as directed on package. Rinse in cool water and set aside. Meanwhile, cook onion, garlic, and bell pepper in 1/4 cup butter or olive oil until tender. Add ham and set aside to cool. Stir in 1/3 cup parmesan cheese.
- In another heavy sauce pan cook 6 Tbsp. butter or olive oil until foamy. Stir in flour and stir constantly until mixture bubbles (about 3 minutes). Add milk and whisk until sauce thickens. Stir in two cups Swiss cheese. Mix 1/4 cheese sauce with ham mixture.
- Fill manicotti shells with ham mixture (use fingers--messy but most efficient). Spread 1/2 cup cheese sauce on bottom of 13 x 9 inch glass baking pan. Arrange shells on top of sauce. Sprinkle any remaining ham mixture on top of shells. Pour remaining cheese sauce over shells. At this point the manicotti may be cooled in refrigerator, then wrapped and frozen up to three months. To thaw and reheat put in refrigerator overnight then uncover and sprinkle with 1/2 cup parmesan cheese.
- Bake at 350 degrees F for 40-50 minutes. If not freezing sprinkle with 1/2 cup parmesan and bake 30-40 minute until bubbly.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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