Ham Manicotti with Cheese Sauce Recipe
Ingredients
| Egg | 1 (Filling) | |
| 1 cup small curd cottage cheese | ||
| Cooked ham | 2 Cup (16 tbs) (Filling) | |
| 2 green onions (including tops), finely chopped | ||
| 1/2 teaspoon each Worcestershire, rubbed sage, and marjoram | ||
| Garlic salt | 1/4 Teaspoon (Filling) | |
| 3 drops liquid hot pepper seasoning | ||
| Cheese sauce | ||
| Butter/Margarine | 3 Tablespoon (Filling) | |
| All purpose flour | 3 Tablespoon (Filling) | |
| Milk | 1 Cup (16 tbs) (Filling) | |
| Chicken broth | 1/2 Cup (16 tbs) (Filling) | |
| Tomato Paste | 1 Tablespoon (Filling) | |
| Red cayenne pepper | 1 Dash (Filling) | |
| 2 tablespoons each shredded Swiss cheese and grated | ||
| Parmesan cheese | ||
| 8 unfilled manicotti | ||
| Boiling salted water | ||
| Shredded Swiss cheese | 1/2 Cup (16 tbs) (Filling) | |
Directions
To make filling, beat egg into cottage cheese.
Stir in ham, onion, Worcestershire, sage, marjoram, garlic salt, and hot pepper seasoning; mix well.
To make sauce, melt butter in a 1-quart pan over medium heat.
Add flour and stir until bubbly.
Remove pan from heat and stir in milk and chicken broth.
Return to heat and cook, stirring, until sauce is smooth and thickened.
Stir in tomato paste, nutmeg, red pepper, Swiss cheese, and Parmesan.
Cook until cheese melts.
Following package directions, cook manicotti in a large kettle of boiling salted water until al dente.
Drain, rinse with cold water, and drain again.
Stuff with ham filling.
Spread one-fourth of sauce in a 9 by 13-inch baking dish.
Arrange filled manicotti, side by side, in sauce.
Spoon on remaining sauce and sprinkle with the 1/2 cup Swiss cheese.
If made ahead, cover and refrigerate until next day.
Bake, covered, in a 350° oven until hot and bubbly (about 30 minutes).
Stir in ham, onion, Worcestershire, sage, marjoram, garlic salt, and hot pepper seasoning; mix well.
To make sauce, melt butter in a 1-quart pan over medium heat.
Add flour and stir until bubbly.
Remove pan from heat and stir in milk and chicken broth.
Return to heat and cook, stirring, until sauce is smooth and thickened.
Stir in tomato paste, nutmeg, red pepper, Swiss cheese, and Parmesan.
Cook until cheese melts.
Following package directions, cook manicotti in a large kettle of boiling salted water until al dente.
Drain, rinse with cold water, and drain again.
Stuff with ham filling.
Spread one-fourth of sauce in a 9 by 13-inch baking dish.
Arrange filled manicotti, side by side, in sauce.
Spoon on remaining sauce and sprinkle with the 1/2 cup Swiss cheese.
If made ahead, cover and refrigerate until next day.
Bake, covered, in a 350° oven until hot and bubbly (about 30 minutes).
Chef
