Ham, pepperoni and string cheese make little bundles that are stuffed into manicotti shells. It’s a fun, hands-on recipe that children can help prepare.
—JUDY ARMSTRONG PRAIRIEVILLE, LA
PREP: 20 MIN. • BAKE: 25 MIN. • MAKES: 4 SERVINGS
8 uncooked manicotti shells
1 jar (24 ounces) spaghetti sauce
8 slices deli ham (about 6 ounces)
8 fresh basil leaves
8 pieces string cheese
24 slices pepperoni
1 can (2 1 /4 ounces) sliced ripe olives, drained
1 cup shredded Parmesan cheese
1. Cook manicotti according to package directions for al dente; drain. Preheat oven to 350°.
2. Pour 1 cup sauce into an 11x7-in. baking dish. On a short side of each ham slice, layer one basil leaf, one piece string cheese and three slices pepperoni; roll up. Insert in manicotti shells; arrange in a single layer in baking dish.
3. Pour remaining sauce over top. Sprinkle with olives and Parmesan cheese. Bake, uncovered, 25-30 minutes or until heated through.
FREEZE OPTION Cover unbaked casserole and freeze for up to 3 months. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 25-30 minutes or until pasta is tender. Let stand for 10 minutes before serving.
PER SERVING 2 stuffed manicotti: 618 cal., 32g fat ( 15g sat. fat ) , 87mg chol., 2427mg sod., 43g carb. ( 13g sugars, 4g fiber ) , 40g pro.