Ham stuffed manicotti

This recipe came from busycooks.about. com and it was quite good.

Ingredients:
- 14 manicotti pasta shells (that's conveniently how many were in the box I bought)
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 green bell pepper, seeded and chopped
- 1/4 butter
- 3 cups cooked cubed ham
- 1/3 cup grated parmesan cheese
- 6 tbsp butter
- 6 tbsp flour
- 3 cups milk
- 2 cups shredded swiss cheese (I used cheddar because I hate swiss)
- 1/2 cup grated parmesan cheese

Preperation:
Cook manicotti as directed on package. drain , rinse in cool water and set aside. Meanwhile, cook onion, garlic, and bell pepper in butter (or us oilive oil) until tender. Add ham until everything is hot. Then set aside to cool for ten minutes and stir in 1/3 cup of parmesan cheese.

In a heavy saucepan cook 6 tbsp of butter until foamy. Stir in 6 tbsp of flour, stirring constantly, until mixture bubbles (about 3 minutes). Add milk and cook, whisking constantly, until sauce thickens. Mix 1/4 of the cheese sauce in with the ham mixture.

Fill manicotti shells with ham mixture (your fingers work best). Spread about 1/2 cup of cheese sauce into a greased 13x9 glass baking dish and arrange filled shells over sauce. If there is any leftover filling (I didn't even use all 14 shells in the end) just sprinkle it over the top. Pour remaining sauce over top of manicotti. At this point the casserole can be cooled in the refrigerator, then wrapped up and frozen for up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator, then uncover, sprinkle with 1/2 cup of parmensan chese and bake at 350F for 40-50 minutes. If not freezing the casserole, sprinkle with 1/2 cup of parmesan cheese and bake at 350F for 30-35 minutes until bubbly.