This is really good and freezes well. Also, organic ingredients are easily substituted when available. Cheese can also be substituted for one you like better. Sometimes I use sharp cheddar instead of swiss. I haven't made this in a long time......it sounds good!
Ham Stuffed Manicotti- 14 manicotti pasta shells
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup butter or olive oil
- 1-2 cups cooked cubed ham
- 1/3 cup grated Parmesan cheese
- 6 Tbsp. butter or olive oil
- 6 Tbsp. flour
- 3 cups milk
- 2 cups shredded Swiss cheese
- 1/2 cup grated Parmesan cheese
Cook manicotti as directed on package. Drain, rinse in cool water and set aside. Meanwhile, cook onion and garlic in 4 Tbsp. butter or olive oil until tender. Add ham and set aside to cool for 10 minutes. Stir in 1/3 cup Parmesan cheese. In another heavy saucepan, cook 6 Tbsp. butter or olive oil until foamy. Stir in flour and cook, stirring constantly, until mixture bubbles, about 3 minutes. Add milk, and cook, whisking constantly, until sauce thickens. Stir in cheese. Mix 1/4 of cheese sauce with ham mixture.
Fill manicotti shells with ham mixture (your fingers work best for this; it's messy, but works well). 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 degrees F for 40-50 minutes. If not freezing casserole, sprinkle with 1/2 cup Parmesan cheese and bake at 350 degrees for 30-35 minutes until bubbly. Serves 8