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Ham Stuffed Manicotti

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14 manicotti pasta shells
1 large onion, chopped
3 cloves garlic, minced
1 green bell pepper, chopped
3 tablespoons butter
1 cup frozen corn, thawed
2 cups cubed ham
1/2 cup grated Parmesan cheese
1 (16 ounce) jar Alfredo sauce
1 (8 ounce) package cream cheese, cut into cubes
2/3 cup whole milk
2 cups shredded Havarti cheese
1/4 cup grated Parmesan cheese

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Ham Stuffed Manicotti

  • Serves 6
  • Easy

About This Recipe

Eternity has been described as “a ham and two people.” Leftover ham can be a problem, but there are so many wonderful ways to use it. For instance, this recipe.

Manicotti (or cannelloni) is a big hollow tube of pasta that you cook and then stuff with just about anything. Ham, veggies, and cheese in a creamy sauce is my favorite filling.

You can use any veggie in this recipe if you’d like. I like to add corn, or use asparagus instead of the bell peppers. Use zucchini, or peas, or mushrooms too.

By the way, all ham should be frozen after you’ve had it for four days. Cut the ham off the bone if you have a bone-in ham, and chop or slice it. Pack into freezer bags, label, and freeze up to 4 months. To thaw, let it stand in the fridge overnight. NEVER thaw meat on the countertop.

Enjoy this easy recipe.



Bring a large pot of salted water to a boil. Add the manicotti shells and cook until almost al dente according to the package directions. Drain the pasta, rinse with water, and set aside.


Heat the oven to 350°F. Spray a 13" x 9" baking dish with nonstick cooking spray and set aside.


In a large skillet, cook the onion, garlic, and green bell pepper in the butter over medium heat until tender, stirring often, about 5 minutes.


Add the corn, ham, and 1/2 cup Parmesan cheese and set aside.


Combine the Alfredo sauce, cream cheese, and milk in a medium microwave safe bowl. Microwave on high for 1-2 minutes or until hot. Whisk until the mixture is smooth. Stir in the Havarti cheese.


Add 1 cup of the Alfredo sauce mixture to the ham and veggies and stir. Use this mixture to stuff the manicotti shells.


Put 1/2 cup of the remaining sauce in the prepared baking dish. Arrange the filled manicotti shells over the sauce. Pour the remaining sauce over all and sprinkle with 1/4 cup Parmesan cheese.


Bake for 45 to 50 minutes or until the casserole is bubbling and the top starts to brown. Enjoy.


Linda has a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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