Ham Stuffed Manicotti OAMC

Recipe by bmcnichol
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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