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Ham-Stuffed Jumbo Shells

Ham-Stuffed Jumbo Shells

"This is a good way to use up leftover ham. I made it for a family reunion, and the dish came back empty. I also received a lot of requests for the recipe. --Leona Reuer of Medina, North Dakota"
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Ingredients

50 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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Directions

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  1. 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.
  2. 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.
  3. Drain pasta; stuff each shell with about 3 tablespoons of filing. Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Top with remaining sauce. Cover and bake at 350 degrees F for 30 minutes or until heated through. Sprinkle with parsley, paprika and remaining Swiss cheese.

Footnotes

  • Nutritional Analysis: One serving (3 stuffed shells) equals 274 calories, 7 g fat (2 g saturated fat), 26 mg cholesterol, 703 mg sodium, 30 g carbohydrate, 2 g fiber, 23 g protein. Diabetic Exchanges: 2 lean meat, 2 starch.

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Reviews

Read all reviews 4
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My four kids love this recipe. The only change I made is to add salt and pepper to taste to the white sauce.

Did not care for the taste of the ham/shell combination

I didn't love the original recipe. I thought the vegetables and ham didn't work well together and the garlic was a bit much. I also agreed that the time prep was a little long. May just need ...

This was good - a bit time consuming, but worth the effort. I didn't trash the recipe so I may make it again.

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