Ham & Asparagus Manicotti

READY IN: 1hr 5mins
YIELD: 14 pieces




  • 1. Preheat oven to 350°.
  • 2. Cook manicotti shells in boiling, salted water until just tender, about 6.
  • to 7 minutes. You do not want to overcook them, or they will be hard to.
  • fill. Slightly undercooked is fine. Drain, rinse in cold water to stop the.
  • cooking process and set aside.
  • 3. Meanwhile, add 3 tablespoons butter to a medium sized frying pan. When melted, add the onion and garlic and cook until the onions are translucent, about 2 minutes.
  • 4. Cut the asparagus into 1/2- to 1-inch pieces depending on the size and.
  • thickness of the asparagus. Remove the woody bottom of the asparagus, about an inch. If the asparagus is really thick, cut it into smaller pieces so it.
  • will cook faster. Add the asparagus to the pan and cook until tender,.
  • approximately 15 minutes, stirring occasionally. Transfer the asparagus mix.
  • to a roomy bowl, add the ham and set aside to cool a bit. Add the 1/4 cup.
  • Parmesan cheese. In the same frying pan, melt the 6 tablespoons of butter.
  • Stir in the flour. Add the milk and cook over medium high heat, whisking.
  • constantly. Bring the white sauce to a boil and boil for about 1 minute or.
  • until the sauce starts to thicken. Add the white pepper, tarragon and Swiss.
  • cheese. Stir until the cheese has melted. Remove from heat. You will have.
  • approximately 4 cups of cheese sauce.
  • 5. Add 1 cup of the cheese sauce to the ham mixture. Divide the ham mixture evenly between the manicotti shells. These can be filled with a teaspoon, or your hands-whatever works best for you. Place in a greased 9- x 13-inch glass baking dish. Pour the remaining cheese sauce over the filled.
  • manicotti. Sprinkle with 1/2 cup Parmesan cheese and bake at 350° for 30 to 35 minutes or until bubbly and lightly browned.