Ingredients

The following ingredients have 8 Servings
  • 24 jumbo pasta shells
  • 3 tablespoons all-purpose flour
  • 2 cups 1% milk
  • 1/2 pound fresh mushrooms, halved and sliced
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 tablespoon canola oil
  • 3 cups cubed fully cooked lean ham
  • 1 cup shredded reduced-fat Swiss cheese, divided
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon paprika

Instruction

  • Cook pasta 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 green 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 tablespoons of filing. Place in a 13x9-in. baking dish coated with 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.