Broccoli Ham And Cheese Manicotti Recipes

Steps:

• Cook manicotti according to package directions; set aside. In a large skillet, saute onion in oil until tender. Remove from the heat. Add the ham, mushrooms, half of Swiss and Parmesan cheeses; set aside. , In a small saucepan, saute green pepper in butter until tender. Stir in flour until combined. Add milk; cook and stir for 2 minutes or until thickened. Stir a quarter of the sauce into ham mixture. , Stuff each shell with about 1/3 cup of filling. Place in a greased 11x7-in. baking dish. Top with remaining sauce; sprinkle with paprika. , Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with parsley and remaining Swiss cheese before serving.

Steps:

• 1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. 2. Cook manicotti shells according to package directions; drain, rinse, and drain again. 3. In a large bowl, combine ricotta cheese, 1 cup mozzarella cheese, the Parmesan cheese, egg, salt, and pepper. Add broccoli; mix well. 4. Fill each manicotti shell with about 1/3 cup cheese mixture (see Notes) and place in prepared baking dish. Pour spaghetti sauce over stuffed shells and sprinkle with remaining mozzarella cheese. 5. Bake 35 to 40 minutes, or until hot and bubbling.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and cool on waxed paper or aluminum foil to prevent the noodles from sticking together.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, salt and pepper; fill manicotti with cheese mixture.
• In a 9x13 inch baking dish, spread a thin layer of spaghetti sauce on the bottom and arrange manicotti in a single layer; cover with remaining sauce. Cover dish with aluminum foil and bake in preheated oven for 40 minutes. Remove foil and bake for 15 minutes longer; serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Press the pie crust ito a 9-inch pie plate; set aside.
• Place broccoli in a glass bowl. Cover bowl with plastic wrap. Cook broccoli in microwave in 1-minute intervals until evenly heated through, about 5 minutes total; set aside.
• Melt butter in a large saucepan over medium heat. Saute onion and garlic in melted butter until slightly translucent, about 5 minutes.
• Stir ham and broccoli into the onion mixture and transfer to the pie crust.
• Beat Cheddar cheese, milk, eggs, and black pepper together in a bowl; pour over the ham mixture. Sprinkle paprika over the entire quiche.
• Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 30 to 45 minutes.

Steps:

• Cook manicotti according to package directions. For sauce, in a large saucepan, melt butter. Stir in the flour, pepper, salt and nutmeg until blended. Gradually whisk in milk. Bring to a boil. Cook and stir for 1-2 minutes or until thickened., In a large bowl, combine the ricotta cheese, spinach and oregano. Stir in ham; add 1/2 cup sauce. Drain manicotti; stuff with ham mixture. Spread 1/2 cup sauce into a greased 13-in. x 9-in. baking dish. Top with stuffed manicotti. Pour remaining sauce over top; sprinkle with Parmesan cheese., Cover and bake at 350° for 25-30 minutes. Uncover and bake 5 minutes longer or until golden brown.

Steps:

• Saute onions until tender.
• Add ham, broccoli, cheddar cheese, and mayo, (I usually add a pinch of salt and pepper and a dash of garlic to taste too) When cheese is melted, remove from heat and cool slightly.
• Stuff manicotti with ham mixture, dividing between shells evenly, and place in a greased 9x13 inch pan.
• Melt butter in saucepan.
• Add flour and cook 1 minute.
• Add milk and cook, stirring constantly until thickened.
• Remove from heat and add swiss cheese, stirring until smooth.
• Pour sauce over manicotti.
• Bake at 375 degrees for 30 minutes or until sauce bubbles.
• Perfect supper with a crisp salad and garlic bread!

Steps:

• Preheat oven to 350 degrees.
• Combine 1c. cheese, chicken, broccoli, bread crumbs, and egg. Mixing well.
• Fill pasta shells and set aside.
• Mix soup and milk together.
• Cover bottom of 9x13 baking pan with 1/2 the soup mix.
• Place stuffed pasta in a single layer on the soup mix.
• Pour the rest of the soup mix on top of the pasta.
• Cover with foil and bake for 25-30 minutes until bubbly.
• Uncover, sprinkle with the remaining 1c. shredded cheese and bake uncovered for an additional 5-7 minutes.

Steps:

• Cook manicotti according to package directions. For sauce, in a saucepan, saute onion in butter. Stir in flour and salt until blended. Gradually whisk in cream and broth; bring to a boil. Cook and stir for 1-2 minutes or until thick and bubbly. Stir in cheeses just until melted., In a bowl, combine the eggs, bread crumbs, parsley, pepper flakes, salt and nutmeg. Stir in chicken and broccoli; add 1 cup sauce. Drain manicotti; stuff with chicken mixture. , Spread about 1/2 cup cheese sauce in two greased 11x7-in. baking dishes. Top with manicotti; pour remaining sauce over manicotti. Cover and bake at 350° for 35-40 minutes. Uncover and bake 5 minutes longer or until golden brown.

Steps:

• Preheat oven 400 degrees.
• Mix soup, water, and velveeta.
• Micowave to melt.
• Pour 1/2 soup mixture on bottom of 13x9 dish.
• Add broccoli to remaining soup mixture.
• Stuff manicotti with chicken.
• Pour remaining soup on top.
• Sprinkle with parmesan cheese.
• Cover with foil.
• Bake 40 - 50 minutes.

Steps:

• Grease a 13 x 9-inch baking dish.
• Cook the manicotti shells until firm-tender (careful not to overcook, leave fairly firm) drain.
• In a large bowl, combine the ricotta or cottage cheese (if using) broccoli, 1 cup of mozza cheese, 1/4 cup Parmesan cheese, egg, parsley, onion powder, salt, pepper and garlic powder; mix well to combine and set aside.
• In a skillet cook the crumbled sausage meat over medium heat until no longer pink; drain fat.
• Add in the pasta sauce and minced garlic (if using), cook over medium heat for about 5-8 minutes.
• Spread about 1-1/2 cups of the pasta/sausage mixture in the bottom of prepared baking dish.
• Stuff the manicotti shells with the broccoli mixture (careful not to overstuff as the shells will tear).
• Arrange the stuffed shells over the sauce.
• Top with remaining sauce.
• Then sprinkle with remaining Parmesan cheese, then top with remaining mozza cheese.
• Set oven to 350 degrees.
• Bake the shells for about 40-50 minutes, or until heated through.
• Delicious!

Steps:

• Cook manicotti according to package directions. Meanwhile, in a large bowl, combine the cottage cheese, broccoli, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, egg, parsley, onion powder, pepper and garlic powder; set aside. , In a large skillet, cook the sausage over medium heat until no longer pink; drain. Add spaghetti sauce and garlic. Spread 1 cup meat sauce in a greased 13x9-in. baking dish. , Rinse and drain shells; stuff with broccoli mixture. Arrange over sauce. Top with remaining sauce. Sprinkle with remaining mozzarella and Parmesan cheeses. Bake, uncovered, at 350° for 40-50 minutes or until heated through.

Steps:

• Bring a pot of generously salted water to a boil.
• Meanwhile, separate broccoli stems and florets. Cut florets in half and cut each stem into several pieces lengthwise.
• Place stems in the boiling water and cook for 3 to 4 minutes. Then add florets and cook until just barely tender, about 3 more minutes.
• Use a slotted spoon to transfer broccoli to a bowl of cold water, leaving the water boiling on the stove. Let broccoli sit until cool, about 2 minutes. Transfer to a colander and let sit until very well drained. Leave the bowl of cold water for the pasta.
• Meanwhile, add manicotti to the boiling water and cook, stirring occasionally, until tender but slightly undercooked, 6 to 7 minutes. Use a slotted spoon to gently transfer manicotti into the bowl of cold water.
• Chop cooled, drained broccoli into small pieces. Transfer 3 cups chopped broccoli to a mixing bowl and reserve any extra for another use.
• Add garlic, ricotta, provolone, 1 ¼ cups Parmigiano-Reggiano, eggs, salt, cayenne, pepper, and nutmeg to the broccoli. Mix with a spoon until thoroughly combined. Cover and refrigerate until needed.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bring tomato sauce and water to a simmer over medium-high heat.
• Ladle ½ inch hot sauce into a 9x13-inch baking dish or lasagna pan. Sprinkle in cooked Italian sausage.
• Transfer broccoli filling into a pastry bag. Cut off the tip slightly smaller than the opening of the manicotti. Gently pipe stuffing into 12 manicotti, being careful not to overstuff. Place stuffed manicotti in the sauce in the baking dish, angling as necessary to fit.
• Ladle in just enough sauce to barely cover the manicotti. Sprinkle ¼ cup Parmigiano-Reggiano over top.
• Bake in the center of the preheated oven until hot and bubbly, 25 to 30 minutes.
• Garnish with parsley and let sit for 10 minutes.
• Serve two manicotti per bowl, garnished with more Parmigiano-Reggiano.