HAM STUFFED MANICOTTI OAMC

Steps:

• Cook manicotti as directed.
• Drain, rinse in cool water and set aside.
• Cook onion, garlic, and green bell pepper in olive oil until tender.
• Add ham and set aside to cool for 10 minutes.
• Stir in 1/3 cup Parmesan cheese.
• Now melt 6 tablespoons of butter.
• Stir in flour and cook, stirring constantly, until mixture bubbles.
• Add milk and pepper.
• Cook, whisking constantly, until thickened.
• Stir in swiss and remaining parmesan cheese.
• Mix 1/4 of cheese sauce with ham mixture.
• Fill manicotti shells with ham mixture.
• Spread about 1/2 cup cheese sauce in greased 13x9" glass baking dish and arrange filled shells over sauce.
• If there is any leftover stuffing, just sprinkle it over the filled shells.
• Pour remaining cheese sauce over filled manicotti.
• At this point the casserole can be cooled in the refrigerator, then wrapped and frozen up to 3 months.
• To thaw and reheat:.
• Thaw casserole overnight in refrigerator, then uncover, sprinkle with 1/2 cup Parmesan cheese, and bake at 350 for 40-50 minutes.
• If not freezing casserole, sprinkle with 1/2 cup Parmesan cheese and bake at 350 for 30-35 minutes or until bubbly.