I've never made stuffed shells before, so this was interesting to me. As usual, I thought it had too much green pepper in it... I still haven't learned to like that stuff. :)
Probably wouldn't make this again--Nate wasn't fond of the green pepper-ham combo. Otherwise, I thought it was pretty good. Just need some alterations for next time! Cut out the green pepper, replace with something else maybe.
Ham-Stuffed Jumbo Shells
12 jumbo pasta shells
1 1/2 Tablespoon all purpose flour
1 Cup milk
1/4 Pound fresh mushrooms, chopped
1/4 Cup chopped onions
1/4 Cup chopped green pepper
1 Tablespoon canola oil
1 1/2 Cup cubed fully cooked ham
1 Cup shredded 4 cheese mexican cheese
1 1/2 Tablespoon grated parmesan
1/2 Teaspoon Parsley
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 cheese, and parmesan. Cook and stir until cheese is melted. Remove from the heat. Stir in 1/4 cup of the reserved sauce.
Drain pasta, stuff each shell with about 3 tbsp of filling. Place in an 8x8 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, and remaining cheese.
Serving Size: 3 stuffed shells
Cholesterol: 26 mg
Fat: 7 g
Saturated Fat: 2 g
Calories From Fat:
Protein: 23 g
Carbohydrates: 30 g
Sodium: 703 mg
Fiber: 2 g