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Ham, Spinach, and Mushroom Stuffed Manicotti (11/16/2012)

Ham, spinach, and mushroom stuffed Manicotti

14 Manicotti pasta shells
1 small onion, finely chopped
2 garlic cloves, finely minced
1 small green bell pepper, seeded and finely chopped
1 4 oz. can mushroom stems and pieces, finely chopped
½ of a 10 oz. package frozen spinach, thawed, well drained, chopped finely
¼ cup butter
2 cups cooked, cubed ham
1/3 cup grated Parmesan cheese
6 tablespoons butter, or margarine
6 tablespoons all-purpose flour
3 cups milk
2 cups shredded Swiss Cheese
½ cup grated Parmesan cheese

Bring a large pot of water to boil and cook manicotti 5-6 minutes.  Drain, rinse in cool water and set aside. Meanwhile, cook onion, garlic, green bell pepper, and mushrooms in butter until tender. Add ham and set aside to cool 10 minutes. Stir in spinach, and 1/3 cup Parmesan cheese.

In another heavy saucepan, melt the 6 tablespoons butter until melted. Stir in flour and cook, stirring constantly, until mixture bubbles, about 3-4 minutes. Whisk in milk, and cook, whisking constantly, until sauce thickens. Stir in shredded Swiss cheese. Mix ¼ cup cheese sauce with the ham mixture.

Fill manicotti shells with ham mixture. Spread about ½ cup cheese sauce in a greased 9 x 13-inch baking dish and spread evenly to coat bottom of pan. Arrange filled shells over sauce. If there is any leftover ham filling, just sprinkle it over the filled shells. Pour remaining cheese sauce over filled manicotti.

Preheat oven to 350-degrees F. Sprinkle manicotti with ½ cup Parmesan cheese, and bake for 30-35 minutes, or until bubbly.


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