Ham Stuffed Jumbo Shells

By ctaubenheim

I've added peas instead of the peppers

Ingredients

• 24 jumbo pasta shells
• 3 Tbsp all purpose flour
• 2 cups 1% milk
• 1/2 lb fresh mushrooms, halved and sliced
• 1/2 cup chopped onion
• 1/2 cup red pepper
• 1 Tbsp canola oil
• 3 cups cubed fully cooked lean ham
• 1 cup (4oz) shredded reduced fat Swiss cheese, divided
• 3 Tbsp grated Parmesan cheese
• 2 Tbsp minced fresh parsley
• 1/4 tsp paprika

Details

Preparation time 40mins
Cooking time 70mins

Preparation

Step 1

Cook pasta shells according to pkg 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 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; stuffed each shell with about 3 Tbsp of filling. Place in a 13x9x2 baking dish coated with nonstick 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.