- Manicotti pasta shells
- 1 medium onion, chopped
- 2 garlic cloves - minced
- ¼ Cup olive oil
- 3 Cup cooked ham, chopped
- 1 Cup grated Parmesan cheese, divided
- 6 Tablespoons butter
- 6 Tablespoons all purpose flour
- 3 Cups milk
- 2 Cups shredded Swiss cheese
- Freezer wrap
- Place the olive oil in a large skillet over medium heat.
- Add the onion and garlic.
- Cook until tender about 5 minutes.
- Remove from the heat.
- Add the ham and allow to cool for about 15 minutes.
- Stir in ½ C of the Parmesan cheese.
- Cook the pasta according to the directions on the box.
- Drain and allow to cool.
- Place the butter in a large saucepan over medium high heat.
- Cook until butter becomes foamy looking.
- Carefully stir in the flour.
- Cook 3 minutes until it begins to bubble.
- Be sure to stir continuously so the flour doesn't burn.
- Carefully pour in the milk.
- Stir continuously until the sauce begins to thicken.
- Stir in the Swiss cheese until smooth.
- Place ¼ of the cheese sauce into the ham mixture and stir.
- Fill each shell with the ham mixture.
- Place enough cheese sauce to cover the bottom of a large glass baking dish.
- Place the shells in the cheese sauce.
- Pour the rest of the cheese sauce over the top of the pasta shells.
- Place in the refrigerator to cool.
- Once cool wrap with the freezer wrap and freeze for up to 2 months.
- When ready to cook thaw the dish overnight in the refrigerator.
- Uncover and cover with the ½ grated Parmesan cheese.
- Preheat oven to 350 degrees.
- Bake casserole for 1 hour or until heated completely through.