Ingredients: |
Ingredients: 14 manicotti pasta shells
1 onion, chopped
2 cloves garlic, minced
1 green pepper, seeded and chopped
1/4 cup butter or olive oil
1 2 cups cooked and cubed ham
1/3 cup grated Parmesan cheese
6 tablespoons butter or olive oil
6 tablespoons flour
3 cups milk
2 cups shredded Swiss cheese
1/2 cup grated Parmesan cheese
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Directions: |
Directions:1. Cook manicotti as directed on package. Drain, rinse in cool water and set aside. Meanwhile, cook onion, garlic, and green pepper in 4 tablespoons butter or olive oil until tender. Add ham and set aside to cool for 10 minutes. Stir in 1/3 cup Parmesan cheese.
2. In another heavy saucepan, cook 6 tablespoons butter or olive oil until foamy. Stir in flour and cook, stirring constantly, until mixture bubbles, about 3 minutes. Add milk, and cook, whisking constantly, until sauce thickens. Stir in cheese. Mix 1/4 of cheese sauce with ham mixture.
3. Fill manicotti shells with ham mixture (your fingers work best for this; it's messy, but most efficient). Spread about 1/2 cup cheese sauce in greased 13 X 9 glass baking dish and arrange filled shells over sauce. If there is any left over 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 uncover, sprinkle with 1/2 cup Parmesan cheese and bake at 350º for 40-50 minutes. If not freezing casserole, sprinkle with 1/2 cup Parmesan cheese and bake at 350º for 30-35 minutes until bubbly. |
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