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Ham-Stuffed Jumbo Shells

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

8 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

24 jumbo pasta shells
3 tablespoons 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

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.
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 tablespoons of filing.

2 of 2

Ham-Stuffed Jumbo Shells (continued)

Directions (continued)

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.

Nutrition Facts: 3 stuffed shells equals 274 calories, 7 g fat (2 g saturated fat), 26 mg cholesterol, 703 mg sodium, 30 g carbohydrate, 2 g fiber, 23 g protein. Diabetic Exchanges: 2 lean meat, 2 starch.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.