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Ham Stuffed Manicotti OAMC

14 manicotti pasta shells
1 onion, chopped
2 garlic cloves, minced
1 green bell pepper, seeded and chopped
14 cup olive oil
3 cups cooked cubed ham
13 cup grated parmesan cheese
6 tablespoons butter or 6 tablespoons olive oil
6 tablespoons flour
3 cups milk
12 teaspoon pepper
2 cups shredded swiss cheese
12 cup grated parmesan cheese


Cook manicotti as directed. Drain, rinse in cool water and set aside. Cook onion, garlic, and green bell pepper in olive oil until tender. Add ham and set aside to cool for 10 minutes. Stir in 1/3 cup Parmesan cheese. Now melt 6 tablespoons of butter. Stir in flour and cook, stirring constantly, until mixture bubbles. Add milk and pepper. Cook, whisking constantly, until thickened. Stir in swiss and remaining parmesan cheese. Mix 1/4 of cheese sauce with ham mixture. Fill manicotti shells with ham mixture. Spread about 1/2 cup cheese sauce in greased 13x9" glass baking dish and arrange filled shells over sauce. If there is any leftover stuffing, just sprinkle it over the filled shells. Pour remaining cheese sauce over filled manicotti. At this point the casserole can be cooled in the refrigerator, then wrapped and frozen up to 3 months. To thaw and reheat:. Thaw casserole overnight in refrigerator, then uncover, sprinkle with 1/2 cup Parmesan cheese, and bake at 350 for 40-50 minutes. If not freezing casserole, sprinkle with 1/2 cup Parmesan cheese and bake at 350 for 30-35 minutes or until bubbly.

Source: www.food.com