Asparagus Filled Manicotti

I can't remember where this came from, but even my kids like it. Sometimes I omit the mushrooms for one of them, although I love them.

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 350. Coat a 7x10" casserole with cooking spray.
  • Cook manicotti as directed on package. Rinse with cold water, drain and arrange in a single layer on a plate.
  • Steam asparagus lightly.
  • Stack one slice of ham on top on each cheese slice. Arrange 2-3 spears of asparagus at the end of each stack. Roll up tightly. Insert into manicotti. Arrange in casserole dish.
  • Heat olive oil in skillet over medium high heat. Add onion and mushrooms and cook till golden. Add flour to skillet and stir till blended. Add chicken broth and wine. Continue stirring till mixture comes to a boil. Reduce heat and simmer til thickened. Stir in parsley.
  • Pour sauce over manicotti. Cover and bake for 20 minutes Remove cover and bake 10 mins more.
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RECIPE MADE WITH LOVE BY

@Chef MB
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@Chef MB
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"I can't remember where this came from, but even my kids like it. Sometimes I omit the mushrooms for one of them, although I love them."
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  1. Muzicgirl
    I was very impressed with this recipe. There were several problems I had during the preparation which made me worry it was not going to turn out all right, but on the contrary, it was quite delicious. I made it for myself and a girlfriend, we both loved the flavors. I had a hard time stuffing the manicotti with the cheese and asparagus, every single tube I tried to stuff ripped! However, I placed the manicotti with the ripped seams facing down, and the cheese seemed to seal it shut. I am a vegetarian, and so I substituted 2 slices of the cheese instead of 1 slice ham, 1 slice cheese. I also subbed veggie broth for chicken broth. I also added a little thyme to the sauce, and some salt and pepper, along with the parsley. The flavors of the mushrooms and provolone and white wine and onions were complex and lovely together. I had a few leftover spears , so I laid them along the top of the casserole, they were good, and next time I would deliberately make more to do that with. I also did not have a 7 x 10 pan, and used a 9 x 13 pan instead. Then I was worried because the sauce was thick and it didn't seem like it was enough, it sat on top of the manicotti and didn't fill the pan. But not to worry, the sauce melted and expanded and filled the pan beautifully. The ingredients complement each other. Very tasty, I'd say gourmet. I definitely will make it again. I might add a roasted red pepper strip to the rollup.
    Reply
  2. Muzicgirl
    I was very impressed with this recipe. There were several problems I had during the preparation which made me worry it was not going to turn out all right, but on the contrary, it was quite delicious. I made it for myself and a girlfriend, we both loved the flavors. I had a hard time stuffing the manicotti with the cheese and asparagus, every single tube I tried to stuff ripped! However, I placed the manicotti with the ripped seams facing down, and the cheese seemed to seal it shut. I am a vegetarian, and so I substituted 2 slices of the cheese instead of 1 slice ham, 1 slice cheese. I also subbed veggie broth for chicken broth. I also added a little thyme to the sauce, and some salt and pepper, along with the parsley. The flavors of the mushrooms and provolone and white wine and onions were complex and lovely together. I had a few leftover spears , so I laid them along the top of the casserole, they were good, and next time I would deliberately make more to do that with. I also did not have a 7 x 10 pan, and used a 9 x 13 pan instead. Then I was worried because the sauce was thick and it didn't seem like it was enough, it sat on top of the manicotti and didn't fill the pan. But not to worry, the sauce melted and expanded and filled the pan beautifully. The ingredients complement each other. Very tasty, I'd say gourmet. I definitely will make it again. I might add a roasted red pepper strip to the rollup.
    Reply
  3. Chef MB
    I can't remember where this came from, but even my kids like it. Sometimes I omit the mushrooms for one of them, although I love them.
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