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Short Cut Asparagus Manicotti

Prep Time 20 minutes
Cook Time 40 minutes
Course Main Course
Cuisine American, Italian
Servings 6


  • 2 bunches fresh asparagus about 50 spears
  • 12 manicotti noodles
  • 1 jar 15 oz Alfredo sauce {I used Classico}
  • 4-6 slices spiralized ham {optional}
  • 4 oz freshly grated Parmesan cheese
  • 2 oz grated sharp cheddar or other cheese of choice


  • Boil manicotti for 5 minutes and drain, pasta should be softened but not cooked completely.
  • Snap woody ends off of asparagus spears, rinse and wrap in clean towel. Microwave for 2 minutes on high. Let cool several minutes.
  • Chop ham slices into bite size pieces. Spray or grease casserole dish and spread half of sauce over bottom in an even layer. Sprinkle with 1/2 of Parmesan cheese. Top with ham pieces.
  • Fill each manicotti with 4-5 spears and place them on top of ham. Cover manicotti evenly with remaining sauce, spreading it with the back of a spoon. Cover sauce with grated cheeses. Cover dish and refrigerate for up to 2 days.
  • Bake at 325, covered, for 30-45 minutes until heated through and golden. Time will depend on temperature of dish at the beginning of cooking time. Serve with a large spatula to include the ham from the bottom of the dish.
Keyword asparagus manicotti, easy manicotti, manicotti, pasta casserole, shortcut manicotti