I got this recipe from one of the tear off pads at a Penzeys store a couple of years ago. I use an Italian cheese blend instead of swiss. I also use turkey ham. It takes a little time to assemble but is well worth it.
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.