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Ham Manicotti Recipe

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This recipe for Ham Manicotti, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marie Simonson
Added: Wednesday, June 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
20 jumbo pasta shells
1/2 C. chopped onion
1 tbsp. butter or margarine
3 C. chopped cooked ham
8 oz. sliced mushrooms (canned or fresh)
3 tbsp. parmesan cheese

white sauce
6 tbs. margarine
6 tbsp. flour
3 1/2 - 4 C. milk for med. sauce
1 1/2 C. grated med. cheddar cheese or mexican blend

Directions:
Directions:
Bake 350 30 min. till heated through 9x13 pan

Cook shells in salted water about 15 min. until tender. Run cold water over them, drain, and set aside.

Saute onions in butter till tender. Add ham, mushrooms, and parmesan cheese. Set aside.

To make the white sauce, melt butter, add flour and mix well. Add milk gradually, stirring constantly. Bring to a boil, lower temperature and cook a few minutes till sauce thickens while continue stirring, add cheese till melted.

Mix 1/2-3/4 C. white sauce to ham mixture. Fill the shells. Place in pan and pour remaining sauce over the top. Bake. I cover them for 15-20 min. then uncover them.

Number Of Servings:
Number Of Servings:
9-10
Preparation Time:
Preparation Time:
30-40 min.
Personal Notes:
Personal Notes:
You can use manicotti shells if you wish but they are a pain to fill. These freeze really well. I package them according to how many we want for a meal. If you freeze them, don't bake them first but thaw before baking. When I'm real lazy, I microwave the individual servings. Be sure to cover them though.

 

 

 

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