Ham-Stuffed Jumbo Shells -- Best Recipes

[ Show ]

Support VoyForums

[ Shrink ]

VoyForums Announcement: Programming and providing support for this service has been a labor of love since 1997. We are one of the few services online who values our users' privacy, and have never sold your information. We have even fought hard to defend your privacy in legal cases; however, we've done it with almost no financial support -- paying out of pocket to continue providing the service. Due to the issues imposed on us by advertisers, we also stopped hosting most ads on the forums many years ago. We hope you appreciate our efforts.

Show your support by donating any amount. (Note: We are still technically a for-profit company, so your contribution is not tax-deductible.) PayPal Acct: Feedback:

Donate to VoyForums (PayPal):

05/25/26 3:03am [ Login ] [ Contact Forum Admin ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: [1], 2, 3 ]

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Date Posted: 06/16/05 11:25:43am
Author: CB
Subject: Ham-Stuffed Jumbo Shells

Ham-Stuffed Jumbo Shells

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

Cook pasta shells according to package directions. Meanwhile, in a small saucepan, combine flour and milk until smooth. Bring to boil; cook and stir for 2 mins or until thickened. Remove from 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 filling. Place in a 13x9x2 baking dish coated with nonstick cooking spray. Top with remaining sauce. Cover and bake at 350� for 30 mins or until heated through. Sprinkle with parsley, paprika and remaining Swiss cheese. Yield: 8 servings

[ Next Thread | Previous Thread | Next Message | Previous Message ]