Manicotti Photo
Cheese Macaroni Quick and Easy - Freeze and Reheat

Manicotti

Chef
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Manicotti Photo

Manicotti

Florence
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Ingredients
  

  • Manicotti pasta shells
  • 1 medium onion chopped
  • 2 garlic cloves - minced
  • 1/4 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

Instructions
 

  • 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 1/2 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 1/4 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 1/2 grated Parmesan cheese.
  • Preheat oven to 350 degrees.
  • Bake casserole for 1 hour or until heated completely through.

 

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