Ingredients:

Filling

1 8 oz. can crushed pineapple

1 cup chopped bell pepper

1 cup Swiss cheese

1 cup Mozzarella cheese

1 cup chopped ham

1 teaspoons minced garlic

1 Tablespoon Italian seasoning

1 package of Manicotti shells

In a medium size bowl mix all ingredients together except for Manicotti shells.

Sauce

3 cups low-fat milk

3 Tablespoons olive oil

1/3 cup flour

1&1/3 cup Parmesan cheese

1 cup water or chicken broth

Heat oil over medium heat in a medium saucepan. Add flour stirring constantly to make a roux or until a thick paste forms. Slowly add milk and broth or water stirring constantly with a wire whisk. Remove from heat and stir in 1 cup of Parmesan cheese until it melts.

Spray a 9” x 13 “ baking pan with cooking spray. Pour half the sauce on the bottom of the pan. Using a spoon, stuff uncooked Manicotti shells with filling. Place on top of the sauce in the baking pan. Cover with the remaining sauce. If meat and cheese filling is left, sprinkle on top of the sauce. Cover with foil and bake at 350 degrees for 30 minutes. Remove the foil and sprinkle the Parmesan cheese on top and bake another 10 to 15 minutes. Remove from oven and let set for 10 minutes before serving.