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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 chopped red pepper
- 1 tsp 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 30mins
Cooking time 40mins
Preparation
Step 1
Cook pasta shells 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 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 Tbsp of filling. Place in a 13x9x2 inch baking dish coated with nonstick cooking spray. Top with remaining sauce. Cover and bake at 350 for 30 minutes or until heated thru. Sprinkle with parsley, paprika and remaining swiss cheese.
Calories: 274 (3 stuffed shells)
Fat: 7 grams
Cholesterol; 26mg
Sodium: 703mg
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