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Ham-Stuffed Manicotti

By: Dorothy Anderson

"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"

Rate/Review | Read Reviews (8)

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

8 manicotti shells
1/2 cup chopped onion
1 tablespoon vegetable oil
3 cups ground cooked ham
1 (4 ounce) can sliced mushrooms, drained
1 cup shredded Swiss cheese, divided
3 tablespoons grated Parmesan cheese
1/4 green pepper, chopped
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
2 cups milk
Paprika
Chopped fresh parsley

Directions

Cook manicotti according to package directions; set aside. In a large skillet, saute onion in oil until tender. Remove from heat. Add ham, mushrooms, half of Swiss cheese and Parmesan; set aside. In a saucepan, saute green pepper in butter until tender. Stir in flour until thoroughly combined. Add milk; cook, stirring constantly, until thickened and bubbly. Mix a quarter of the sauce into ham mixture. Stuff shells with about 1/3 cup of filling each. Place in a greased 11-in. x 7-in. x 2-in. baking dish. Top with remaining sauce; sprinkle with paprika. Cover and bake at 350 degrees F for 30 minutes or until heated through. Sprinkle with parley and remaining Swiss cheese before serving.