Saturday, November 5, 2011

Ham and Mushroom Stuffed Manicotti

So this recipe is definitely not Gluten Free, but its so delicious it might be worth that tummy ache. ;)

Its complicated and tedious, to so make sure you start cooking before you are hungry. This a a great dish for parties, potlucks and "New Mommy" drop offs. I have never delivered this dish with out a subsequent recipe request. You will enjoy this one.
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14 Manicotti Shells
3 Tablespoon Butter
1 Cup Minced  Fresh Mushrooms
2 Cups Minced Ham

1/3 Cup Grated Parmesan Cheese

¼ Cup Butter

¼ Cup Flour

1/8 Teaspoon White Pepper

½ Teaspoon Salt

3 Cups Milk

1 ½ Cup Shredded Havarti Cheese

½ Cup Parmesan Cheese

 Preheat oven to 350 degrees.
Cook Manicotti as directed on box, set aside to cool.  In Large skillet melt first quantity of butter, saut√© Mushrooms over medium heat until mushrooms are done. Remove from heat and mix together minced ham, first amount of Parmesan cheese and dash of white pepper. Set aside to cool.
Once completely cooled place ham and mushroom mixture into a food processor and mince until crumbly in texture.

In a large sauce pan, melt remaining butter; add flour while stirring constantly until flour turns a golden brown color. Add milk one cup at a time while stirring, and then add the salt and rest of white pepper. Stir with a whisk constantly to avoid lumps. Remove from heat and add Havarti Cheese, stir to melt cheese.

Fill manicotti shells with ham mixture and place in a greased 13 x 9in baking pan. Pour cheese sauce over shells. Bake, covered for 40-45 minutes, uncover and sprinkle with remaining Parmesan cheese and bake for an additional 10 minutes or until top is slightly brown and cheese is bubbling.


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