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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is a good way to use up leftover ham. I made it for a family reunion, and the dish came back empty. I also received a lot of requests for the recipe. Leona Reuer of Medina, North Dakota Ingredients:
24 jumbo pasta shells |
3 tablespoons king arthur unbleached all-purpose flour |
2 cups 1% milk |
1/2 pound fresh mushrooms, halved and sliced |
1/2 cup chopped onion |
1/2 cup chopped green pepper |
1 tablespoon canola oil |
3 cups cubed fully cooked lean ham |
1 cup (4 ounces) shredded reduced-fat swiss cheese, divided |
3 tablespoons grated parmesan cheese |
2 tablespoons minced fresh parsley |
1/4 teaspoon paprika |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside.
2. In a large nonstick skillet, saute the mushrooms, onion and green pepper in oil until tender. Reduce heat; add the ham, 1/2 cup Swiss cheese and Parmesan cheese. Cook and stir until cheese is melted. Remove from the heat. Stir in 1/2 cup of the reserved sauce.
3. Drain pasta; stuff each shell with about 3 tablespoons of filing. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Top with remaining sauce. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with parsley, paprika and remaining Swiss cheese. Yield: 8 servings.
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