INGREDIENTS
24 jumbo pasta shells
3 tablespoons all-purpose flour
2 cups 1% milk
1/2 pound fresh mushrooms, halved and sliced
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
1 tablespoon oil
1 lb. diced ham
1 cup (4 ounces) shredded reduced-fat Swiss cheese, divided
3 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley
1/4 teaspoon paprika
METHOD
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 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. Drain pasta; stuff each shell with about 3 tablespoons of filing. Place in a 13-in. x 9-in. 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, paprika and remaining Swiss cheese.
Yield: 8 servings.
DIRECTIONS
I began the stuffed shells by cooking 24 jumbo pasta shells according to the package directions. Drain and set aside.
Next, I sauteed 8 oz. of sliced mushrooms and 1/2 cup each of chopped onion and sweet red pepper.
While the veggies cooked, I started this simple sauce. I just mixed 2 cups of milk with 3 tablespoons of flour and a little salt and cooked until thickened.
Once the mushroom, onion, and pepper are tender, add 1 pound of diced ham, 1/2 cup of shredded swiss, and 3 tablespoons of parmesean cheese. Cook and stir until the ham is heated and the cheese is melted. 
Remove the filling from heat and add in 1/2 cup of the sauce.
Spoon the filling into the shells. 
Place your stuffed shells into a 13 X 9 in. baking dish, coated with non-stick cooking spray.
Now pour the rest of the sauce over the shells. Cover and bake at 350 degrees for 30minutes.
Remove from the oven and top with the remaining 1/2 cup of shredded swiss, parsley, and paprika.
By Krista’s Kitchen.
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You can see the recipe here: cookingwithkrista.blogspot.com
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