Ham-Stuffed Jumbo Shells

Ham-Stuffed Jumbo Shells
This is a regular dish here at our house.
I got it from Kathy Ripley, a sister from my home ward.
It's so good and is also great as leftovers.

What you need:
24 jumbo pasta shells
3 TBS flour
2 c. milk
1/2 lb fresh mushrooms, halved and sliced
1/2 c. chopped green onions
1/2 c. chopped green pepper
1 TBS canola oil
3 c. cubed fully-cooked lean ham
1 c. shredded swiss cheese, divided.
3 TBS grated Parmesan cheese
2 TBS minced fresh parsley
1/4 tsp paprika

What you do:
-Cook pasta shells according to package directions.
-Meanwhile, in a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 min or until thickened. Remove from the heat; set aside.
-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.
-Drain pasta; stuff each shell with about 3 TBS of filling. Place in a 13X19X2 in baking dish coated with nonstick cooking spray. Top with remaining sauce.
-Cover and back at 350 degrees for 30 min. or until heated through.
-Sprinkle parsley, paprika, and remaining swiss cheese.

Yield: 8 servings


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