I've never done it, but my sister does it all the time, so I will ask her.
Jan
----- Original Message -----
From: "leverenz" <[email protected]>
To: <[email protected]>
Sent: Tuesday, December 29, 2009 9:45 AM
Subject: Re: [CnD] Ham Stuffed Manicotti
Jan,
I have never gotten the hang of stuffing pasta whether it be shells or
manicotti. I have tried under cooking and still they break up while
stuffing. Do you have any hints of how you do it? I might just be too
impatient...
thanks
Dee
----- Original Message -----
From: "Jan Bailey" <[email protected]>
To: <[email protected]>
Sent: Tuesday, December 29, 2009 3:13 AM
Subject: [CnD] Ham Stuffed Manicotti
Ham Stuffed Manicotti
Prep Time: 35 minutes
Cook Time: 35 minutes
Ingredients:
14 manicotti pasta shells
1 onion, chopped
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
Preparation:
Cook manicotti as directed on package. Drain, rinse in cool water and set
aside. Meanwhile, cook onion, garlic, and green bell pepper in 4 Tbsp.
butter or olive oil until tender. Add ham and set aside to cool for 10
minutes. Stir in 1/3 cup Parmesan cheese.
In another heavy saucepan, cook 6 Tbsp. butter or olive oil until foamy.
Stir in flour and cook, stirring constantly, until mixture bubbles, about
3 minutes. Add milk, and cook, whisking constantly, until sauce thickens.
Stir in cheese. Mix 1/4 of cheese sauce with ham mixture.
Fill manicotti shells with ham mixture (your fingers work best for this;
it's messy, but most efficient). 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
degrees F for 40-50 minutes. If not freezing casserole, sprinkle with 1/2
cup Parmesan cheese and bake at 350 degrees for 30-35 minutes until
bubbly.
Serves 8
?
Recipe source: Cooking with Terry yahoo group, submitted by Scobbsnacks
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