Recipe by bmcnichol
This has been part of my OAMC rotation for a long time. This recipe easily doubles or triples. Make one now and one for later.
Top Review by Tracy M.
M'mmm..!! This recipe has a lot of steps, but worth every one of them!! My family loves this dish! Only change is that I use the large shell shaped pasta because I have a hard time with the manicotti.
- 14 manicotti pasta shells
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 green bell pepper, seeded and chopped
- 1⁄4 cup olive oil
- 3 cups cooked cubed ham
- 1⁄3 cup grated parmesan cheese
- 6 tablespoons butter or 6 tablespoons olive oil
- 6 tablespoons flour
- 3 cups milk
- 1⁄2 teaspoon pepper
- 2 cups shredded swiss cheese
- 1⁄2 cup grated parmesan cheese
Directions See How It's Made
- 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.