| | Directions | | Cook manicotti according to package direction; set aside. In a large skillet, sauté onion in oil until tender. Remove from the heat. Add ham, mushrooms half of the Swiss cheese and Parmesan; set aside. In a saucepan, sauté green pepper in butter until tender. stir in flour until thoroughly combine. Add milk; cook, stirring constantly, until thickened and bubbly. Mix a quarter of the sauce into ham mixture. Stuff each shell with about 1/3 cup of filling. Place in greased 11 x 7 x 2 inch 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 |
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| Ingredients | | - |  | 8 manicotti shells |
| - | | 1/2 cup chopped onion |
| - | | 1 tablespoon vegetable oil |
| - | | 1 ground fully cooked ham (3 cup 1 lb ) |
| - | | 1 can sliced mushrooms, drained (4 ounce can) |
| - | | 1 shredded Swiss cheese, divided (1 cup 4 ounce ) |
| - | | 3 tablespoons grated Parmesan cheese |
| - | | 1/4 cup chopped green pepper |
| - | | 6 tablespoons butter |
| - | | 6 tablespoons all purpose flour |
| - | | 4 cups milk |
| - | | paprika |
| - | | chopped fresh parsley |
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