HAM-STUFFED MANICOTTI

Ham-Stuffed Manicotti image

Provided by Ruth Ann Vokac

Categories Pasta

Time 1h

Number Of Ingredients 21

14 manicotti shells
1 tsp olive oil
1/2 c red pepper, minced
8 oz fresh mushrooms, diced
1 1/2 lb ham, ground
1 pkg frozen peas (or diced broccoli or asparagus)
1 c creamed cottage cheese
1/2 c parmesan cheese, grated
2 eggs, beaten
1 1/2 tsp prepared ground mustard
SAUCE INGREDIENTS
3 Tbsp butter
1 small onion, minced
3 Tbsp flour
1/2 tsp salt
1/8 tsp pepper
1 1/2 c milk
1 tsp chives, diced
1/2 c mozzarella
1/2 c cheddar cheese or other cheese of your choice
paprika

Steps:

1. Cook manicotti shells per package directions. Drain and set aside. (I usually cook a couple fewer minutes than suggested. The shells are easier to fill, and they do finish cooking in the baking process.)
2. Microwave peas 2-3 minutes until thawed. (Or partially cook broccoli or asparagus.)
3. Sauté peppers in oil for 2-3 minutes. Add mushrooms, and sauté until mushrooms are wilted.
4. In a mixing bowl, combine ground ham, eggs, cottage cheese, Parmesan cheese, mustard, mushrooms, red peppers, and peas. Mix well.
5. Stuff manicotti shells with ham/cheese mixture. Arrange in two 9" x 12" dishes sprayed with cooking spray. Spoon any leftover filling at ends of shells.
6. Preheat oven to 350 degrees.
7. In a sauté pan, add butter and minced onion. Sauté until onion is soft. Blend in flour, salt and pepper. Cook for 2 or 3 minutes. Stir in milk and chives. Cook until mixture boils and thickens. Stir in mozzarella and cheddar cheeses. Stir until the cheeses melt.
8. Pour 1/2 of sauce mixture evenly over shells in each dish.
9. Sprinkle with paprika. Bake 30-45 minutes until bubbly.