Ingredients
| 8 | manicotti shells |
| 1/2 | cup chopped onion |
| 1 | tablespoon vegetable oil |
| 3 | cups (1 pound) ground ham, fully cooked |
| 4 | ounces mushrooms, drained and sliced |
| 4 | ounces shredded Swiss cheese, divided |
| 3 | tablespoons Parmesan cheese |
| 1/4 | cup green pepper, chopped (up to 1/2 cup) |
| 3 | tablespoons butter or oleo |
| 3 | tablespoons all-purpose flour |
| 2 | cups milk |
| paprika | |
| fresh parsley, chopped |
Instructions
Cook manicotti according to package directions; set aside. In a large skillet, sauté onion in oil until tender. Remove from heat and add ham, mushrooms, 2 ounces of the Swiss cheese and the Parmesan cheese, set aside. In a saucepan, sauté green pepper in butter until tender. Stir in flour until thoroughly combined. Add milk and cook, stirring constantly until thickened and bubbly. Mix a quarter of the sauce mixture into ham mixture and stuff each shell with portions of the filling. Place in a greased 7x11x2-inch baking pan. Top shells with remaining sauce and sprinkle with paprika to taste. Cover and bake at 350 degrees F for 30 minutes. Top with parsley and the remaining Swiss cheese before serving.
