Total TimePrep:20 min. Bake: 30 min.
- 8 manicotti shells
- 1/2 cup chopped onion
- 1 tablespoon canola oil
- 3 cups (1 pound) ground fully cooked ham
- 1 can (4 ounces) sliced mushrooms, drained
- 1 cup shredded Swiss cheese, divided
- 3 tablespoons grated Parmesan cheese
- 1/4 to 1/2 cup chopped green pepper
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups 2% milk
- Chopped fresh parsley
- Cook manicotti according to package directions; set aside. In a large skillet, saute onion in oil until tender. Remove from the heat. Add the ham, mushrooms, half of Swiss and Parmesan cheeses; set aside.
- In a small saucepan, saute green pepper in butter until tender. Stir in flour until combined. Add milk; cook and stir for 2 minutes or until thickened. Stir a quarter of the sauce into ham mixture.
- Stuff each shell with about 1/3 cup of filling. Place in a greased 11x7-in. baking dish. Top with remaining sauce; sprinkle with paprika.
- Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with parsley and remaining Swiss cheese before serving.
Mar 23, 2014
Very good. Every one loved it.
Feb 2, 2013
I made this for a ladies Christmas luncheon. Oh Em Gee!!! Everyone loved it, there were no leftovers. It's just excellent!!!!
Feb 2, 2013
Really tasty. The white sauce is not a cheese sauce as described - but does balance out the salty ham. I used a bit of cream in place of the milk because I had some to use up, and also added a pinch of salt to the white sauce. I'd make this for company!
Jun 3, 2012
This is great for company too!
Apr 27, 2012
Really was so much better than I thought, I tweaked it a bit and cut the green pepper in thin strips instead of dicing so that my husband could pick it out since he's not a fan and I substituted half of the milk for heavy whipping cream because I had some left over on hand. Let me say that it made a really great sauce! I took leftovers to work and everyone was curious and thought I was such a gourmet, I will definately make again!
Nov 9, 2011
Great recipe, bakes beautifully. I get regular requests for this one.
Nov 15, 2009
Wonderful change from the heavy Cheese or Spinach recipes out there. I used more fresh mushrooms than the recipe called for. I also used Fontina Cheese instead of the swiss, it was what I had on hand. Will definitely make this again, and try it with the Swiss cheese.
Mar 11, 2008
add asparagus instead of mushrooms?
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