Ham & Asparagus Manicotti: A Creamy, Dreamy Italian Classic

The scent of tarragon always takes me back. My grandmother, Nonna Emilia, had a tiny herb garden on her sunny patio, and she swore by fresh tarragon in her creamy sauces. When I first made this Ham & Asparagus Manicotti, the aroma instantly transported me to her kitchen, a place filled with warmth, laughter, and the comforting flavors of Italy. This dish, brimming with tender pasta, savory ham, and vibrant asparagus, bathed in a luscious cheese sauce, is a testament to the simple pleasures of home cooking.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Servings: 5
• Yields: 14 pieces
• Dietary Type: Not Gluten-Free

Ingredients

• 14 manicotti shells
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 tablespoons butter
• 2 cups asparagus, cut into 1/2- to 1-inch pieces
• 3 cups ham, cut into 1/4-inch cubes (Turkey ham is a great lighter option)
• 1/4 cup Parmesan cheese, grated
• 6 tablespoons butter
• 6 tablespoons flour
• 3 cups milk
• 2 cups Swiss cheese, shredded (An Italian cheese blend can be substituted)
• 1/2 cup Parmesan cheese, grated
• 1/4 teaspoon white pepper
• 3/4 teaspoon French tarragon

Equipment Needed

• Large pot
• Medium-sized frying pan
• Roomy bowl
• Whisk
• 9- x 13-inch glass baking dish

Instructions

1. Preheat your oven to 350°F (175°C).

2. Cook the manicotti shells in boiling, salted water until they are just tender, about 6 to 7 minutes. It’s crucial not to overcook them at this stage, as they will become difficult to fill. Slightly undercooked is preferable. Drain the cooked shells, rinse them in cold water to halt the cooking process, and set them aside.

3. While the pasta is cooking, melt 3 tablespoons of butter in a medium-sized frying pan over medium heat. Add the chopped onion and minced garlic, cooking until the onions become translucent, approximately 2 minutes. Stir frequently to prevent burning.

4. Prepare the asparagus by cutting it into 1/2- to 1-inch pieces, depending on its size and thickness. Remove the woody bottom part of the asparagus, usually about an inch. If the asparagus stalks are particularly thick, consider cutting them into smaller pieces to ensure they cook through evenly. Add the prepared asparagus to the pan with the onions and garlic. Cook until the asparagus is tender, approximately 15 minutes, stirring occasionally.

5. Transfer the cooked asparagus mixture to a roomy bowl. Add the cubed ham and allow the mixture to cool slightly. Stir in 1/4 cup of grated Parmesan cheese.

6. In the same frying pan, melt the remaining 6 tablespoons of butter over medium heat. Once melted, stir in the flour. Cook for about a minute, stirring constantly, to create a roux. This will help thicken the sauce. Gradually add the milk, whisking continuously to prevent lumps from forming.

7. Cook the white sauce over medium-high heat, whisking constantly. Bring the sauce to a boil and then continue to boil it for about 1 minute, or until the sauce begins to thicken. Reduce the heat if necessary to prevent scorching.

8. Add the white pepper, tarragon, and shredded Swiss cheese to the thickened white sauce. Stir until the cheese has completely melted and the sauce is smooth. Remove the pan from the heat. You should have approximately 4 cups of cheese sauce.

9. Add 1 cup of the cheese sauce to the ham and asparagus mixture in the bowl. This will bind the filling together and add flavor.

10. Divide the ham and asparagus mixture evenly among the cooked manicotti shells. You can use a teaspoon or your hands to fill the shells – whatever works best for you. The key is to ensure each shell is adequately filled.

11. Place the filled manicotti shells in a greased 9- x 13-inch glass baking dish. Pour the remaining cheese sauce evenly over the filled manicotti.

12. Sprinkle the remaining 1/2 cup of grated Parmesan cheese over the top of the cheese-covered manicotti.

13. Bake in the preheated oven at 350°F (175°C) for 30 to 35 minutes, or until the manicotti is bubbly and lightly browned. Check the internal temperature with a thermometer, it should reach 165°F.

Expert Tips & Tricks

• Don’t overcook the manicotti shells: Slightly undercooking them ensures they hold their shape and don’t become mushy during baking.
• Make the white sauce ahead of time: The cheese sauce can be prepared a day in advance and stored in the refrigerator. Reheat gently before using.
• Add a touch of nutmeg: A pinch of freshly grated nutmeg in the white sauce adds a subtle warmth and complexity.
• Toast the breadcrumbs: For extra crunch, mix breadcrumbs with melted butter and sprinkle them over the manicotti before baking.

Serving & Storage Suggestions

Serve the Ham & Asparagus Manicotti hot, straight from the oven. Garnish with a sprig of fresh tarragon or a sprinkle of extra Parmesan cheese for an elegant presentation. This dish pairs beautifully with a simple green salad and a crusty loaf of bread for soaking up the delicious sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover the dish with foil and bake at 350°F (175°C) until heated through. You can also reheat individual portions in the microwave. For longer storage, the manicotti can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	691 kcal	N/A
Calories from Fat	427g	62%
Total Fat	47.5 g	73%
Saturated Fat	28.4 g	142%
Cholesterol	172.1 mg	57%
Sodium	1851.4 mg	77%
Total Carbohydrate	22.6 g	7%
Dietary Fiber	2.1 g	8%
Sugars	2.6 g	10%
Protein	44.2 g	88%

Variations & Substitutions

• Vegetarian: Omit the ham and add sautéed mushrooms, spinach, or artichoke hearts for a delicious vegetarian option.
• Gluten-Free: Use gluten-free manicotti shells and a gluten-free flour blend for the white sauce.
• Cheese Variations: Experiment with different cheeses in the white sauce, such as Gruyere, Fontina, or Provolone.
• Seasonal Vegetables: Substitute the asparagus with other seasonal vegetables, such as broccoli, zucchini, or bell peppers.
• Spicy Kick: Add a pinch of red pepper flakes to the filling or white sauce for a touch of heat.

FAQs (Frequently Asked Questions)

Q: Can I assemble the manicotti ahead of time?
A: Yes! You can assemble the manicotti and store it in the refrigerator, covered, for up to 24 hours before baking. Add about 10-15 minutes to the baking time.

Q: Can I use dried tarragon instead of fresh?
A: While fresh tarragon is preferred, you can use dried tarragon. Use about 1 teaspoon of dried tarragon for every tablespoon of fresh.

Q: What can I do if my cheese sauce is too thick?
A: If your cheese sauce is too thick, simply add a little more milk, a tablespoon at a time, until it reaches the desired consistency.

Q: How do I prevent the manicotti shells from sticking to the baking dish?
A: Be sure to grease your baking dish thoroughly before adding the filled manicotti. You can also use a non-stick baking spray.

Q: Can I add breadcrumbs to the top of the manicotti?
A: Absolutely! Mix breadcrumbs with melted butter and sprinkle them over the manicotti before baking for extra crunch and texture.

Final Thoughts

This Ham & Asparagus Manicotti is more than just a recipe; it’s an experience. It’s the warmth of the oven on a chilly evening, the laughter shared around the dinner table, and the comforting flavors that evoke cherished memories. I encourage you to try this recipe and make it your own. Feel free to experiment with different ingredients, add your personal touch, and create a dish that reflects your unique culinary style. Don’t hesitate to share your feedback and experiences – I’d love to hear how it turns out! Pair this creamy, dreamy manicotti with a crisp, dry white wine like Pinot Grigio for a truly unforgettable meal.