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Ham-Stuffed Jumbo Shells

 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.


  • 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


  • 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.

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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.
Nutritional 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.