Ham And Pepperoni Stuffed Manicotti Recipes

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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



Pizza-Style Manicotti image

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.

8 uncooked manicotti shells
1 jar (24 ounces) spaghetti sauce
8 slices deli ham (about 6 ounces)
8 fresh basil leaves
8 pieces string cheese
24 slices pepperoni
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded Parmesan cheese

STUFFED MANICOTTI

This recipe is so special I serve it to company. It is so easy to make too.-Cookie Curci-Wright, San Jose, California

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 7 servings.

Number Of Ingredients 24



Stuffed Manicotti image

Steps:

  • In a large saucepan, saute onion and green pepper in olive oil until tender. Add garlic; cook 1 minute longer. Stir in all remaining sauce ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Uncover, simmer 10-15 minutes longer or until thickened. , Meanwhile, for manicotti, cook beef and onion in a skillet until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain; cool slightly. , Squeeze spinach thoroughly to remove excess water; add to the skillet with 1/2 cup Parmesan cheese, eggs, oregano, salt and pepper. Mix well. Refrigerate 1-1/2 cups of the sauce (makes 4 cups), for another recipe. , Pour 1 cup of the remaining sauce into a 13-in. x 9-in. baking dish. Stuff manicotti with the meat mixture; arrange over the sauce. Pour another 1-1/2 cups of sauce on top. Sprinkle with the mozzarella and remaining Parmesan cheese. , Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 505 calories, Fat 24g fat (9g saturated fat), Cholesterol 172mg cholesterol, Sodium 976mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 4g fiber), Protein 35g protein.

SPAGHETTI SAUCE:
1 medium onion, chopped
1/2 green pepper, chopped
3 tablespoons olive oil
2 garlic cloves, minced
1 can (29 ounces) tomato sauce
3/4 cup water
3/4 cup dry red wine or water
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
MANICOTTI:
1-1/2 pound ground beef
1/2 medium onion, finely chopped
2 garlic cloves, minced
1 package (10 ounces) frozen chopped spinach, thawed
3/4 cup grated Parmesan cheese, divided
3 large eggs, lightly beaten
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (8 ounces) manicotti, cooked and drained
3/4 cup shredded part-skim mozzarella cheese

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

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 12



Spinach Manicotti with Ham image

Steps:

  • 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.

Nutrition Facts : Calories 468 calories, Fat 23g fat (13g saturated fat), Cholesterol 82mg cholesterol, Sodium 885mg sodium, Carbohydrate 41g carbohydrate (11g sugars, Fiber 3g fiber), Protein 28g protein.

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

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



Ham-Stuffed Manicotti image

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 :

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 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
Paprika
Chopped fresh parsley

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



Ham Stuffed Manicotti OAMC image

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.

14 manicotti pasta shells
1 onion, chopped
2 garlic cloves, minced
1 green bell pepper, seeded and chopped
1/4 cup olive oil
3 cups cooked cubed ham
1/3 cup grated parmesan cheese
6 tablespoons butter or 6 tablespoons olive oil
6 tablespoons flour
3 cups milk
1/2 teaspoon pepper
2 cups shredded swiss cheese
1/2 cup grated parmesan cheese

HAM STUFFED MANICOTTI

Provided by My Food and Family

Categories     Recipes

Time 2h

Number Of Ingredients 12



Ham Stuffed Manicotti image

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

14 manicotti pasta shells
1 chopped onion
2 cloves garlic, minced
1 green bell pepper, seeded and chopped
1/4 cup butter or olive oil
1-2 cups cooked cubed ham
1/3 cup grated parmesan cheese
6 Tbsp butter or olive oil
6 Tbsp flour
3 cups milk
2 cups shredded Swiss cheese
1/2 cup grated parmesan cheese

BAKED MANICOTTI WITH PEPPERONI MEAT SAUCE

This delicious manicotti recipe uses flat no-boil lasagne noodles for a fast and easy weeknight dinner. Adapted from Cook's Country TV, adjusted to our family's taste and put here for safe keeping. This recipe has now become a regular at our house. Enjoy.

Provided by 2Bleu

Categories     One Dish Meal

Time 1h15m

Yield 16 Manicotti, 8 serving(s)

Number Of Ingredients 15



Baked Manicotti With Pepperoni Meat Sauce image

Steps:

  • Adjust oven rack to upper-middle position and heat oven to 375 degrees.
  • MEAT Pulse the pepperoni in a food processor until ground. Add (the already ground) beef and pulse until thoroughly combined. (This will blend the flavors better and also prep the beef so it's more tender rather than 'stringy out of the package when cooked).
  • Transfer beef mixture to large saucepan. Add the onion, garlic, and spices and cook over medium heat, breaking up mixture with wooden spoon, until beef is no longer pink, about 5 minutes.
  • Using slotted spoon, transfer 1 cup beef mixture to paper towel-lined plate and reserve.
  • SAUCE: Add spaghetti sauce to the meat in the saucepan and simmer until heated through (about 10 minutes). Season with salt and pepper to taste. Begin making noodles and filling while sauce is simmering.
  • NOODLES Pour 2 quarts very hot tap water into 13x9 inch baking dish. Place noodles into the water ONE AT A TIME (so as not to stick to each other). Soak noodles until pliable, about 8-10 minutes.
  • FILLING In a large bowl, combine all filling ingredients and the reserved meat. Mix well.
  • ASSEMBLY Drain noodles on place them in a single layer onto kitchen or paper towels. Pour off water and dry baking dish. Spread half of meat sauce over bottom of baking dish.
  • With the short side of the noodles facing you, spread 1/4 cup of the filling filling across the bottom of each and roll into a tube. Arrange the rolled manicotti, seam-side down, over the sauce in the baking dish. Spread remaining sauce over top. Cover with foil and bake until bubbling around edges, about 40 minutes.
  • Remove foil and sprinkle with the grated parmesan cheese. Bake uncovered 5 more minutes. ***IMPORTANT*** Let cool 15 minutes.before serving so the cheese 'sets' and is not gooey.

Nutrition Facts : Calories 509, Fat 33.7, SaturatedFat 15.6, Cholesterol 157.6, Sodium 1110.3, Carbohydrate 16.6, Fiber 2.6, Sugar 8.9, Protein 33.3

7 ounces pepperoni, sliced
1 lb lean ground beef
1 small onion, chopped
5 garlic cloves, chopped
1 tablespoon italian seasoning
1/2 teaspoon crushed red pepper flakes (optional)
48 ounces spaghetti sauce (Classico is our favorite)
salt and pepper, to taste
2 cups ricotta cheese
1 cup shredded Italian cheese blend (Kraft 5 cheese Italian blend)
4 ounces provolone cheese, chopped fine
2 large eggs, lightly beaten
salt and pepper, to taste
16 no-boil lasagna noodles (Barrilla flat style)
1/2 cup parmesan cheese, grated

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