Ham-Stuffed Manicotti 8 manicotti shells 1/2 cup chopped onion 1 tablespoon vegetable oil 3 cups (1 pound) ground fully cooked ham 1 can (4 ounces) sliced mushrooms, drained 1 cup (4 ounces) shredded Swiss cheese, divided 3 tablespoons grated Parmesan cheese 1/4 to 1/2 cup chopped green pepper 3 tablespoons butter or margarine 3 tablespoons all-purpose flour 2 cups milk Paprika Chopped fresh parsley Printed from tasteofhome.com Jul 6, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Ham-Stuffed Manicotti cont. Cook manicotti according to package directions; set aside. In a large skillet, saute onion in oil until tender. Remove from heat. Add ham, mushrooms, half of Swiss cheese and Parmesan; set aside. In a saucepan, saute green pepper in butter until tender. Stir in flour until thoroughly combined. Add milk; cook, stirring constantly, until thickened and bubbly. Mix a quarter of the sauce into ham mixture. Stuff shells with about 1/3 cup of filling each. Place in a greased 11-in. x 7-in. x 2-in. baking dish. Top with remaining sauce; sprinkle with paprika. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with parley and remaining Swiss cheese before serving. Editor's Note: Recipe can easily be doubled Printed from tasteofhome.com Jul 6, 2008 Copyright Reiman Media Group, Inc © 2008

	Ham-Stuffed Manicotti for a larger group. Yield: 8 servings. Printed from tasteofhome.com Jul 6, 2008 Copyright Reiman Media Group, Inc © 2008