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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

Ham Stuffed Manicotti

This classic recipe is a wonderful choice for entertaining or just a nice weeknight dinner.

  • Serves 6
  • Easy

About This Recipe

Eternity has been described as “a ham and two people.” Leftover ham can be a problem, especially after Easter or Christmas, but there are so many wonderful ways to use it. For instance, this recipe for Ham Stuffed Manicotti.

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.

Tips for the best Ham Stuffed Manicotti:

  • It’s important to cook the pasta enough so it will expand without cracking when you fill it, but not enough so the pasta is too soft when it’s done baking.
  • To stuff the shells, you can use a small spoon, but I find it works better just to use my fingers. It gets messy, but this method is most efficient.
  • You can make the filling ahead of time so when you want to eat you just have to stuff the pasta and bake it. Or assemble the whole casserole and refrigerate it up to 24 hours. Add another 10 to 15 minutes to the baking time.

Why this recipe works:

  • The sauce, which is just a white sauce, or béchamel, with cheese added (which makes it a Mornay sauce), is used for the filling and the topping in this recipe. The cream cheese makes the sauce extra creamy.
  • The combination of salty ham, tender pasta, and creamy sauce is out of this world.

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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. Cook it for 2 minutes less than the cooking time on the package. 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 is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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