Be sure to double this recipe so that you can have one for tonight and one for the freezer.

Manicotti pasta shells
1/4 cup olive oil
1 medium onion, chopped
2 garlic cloves - minced
3 cups 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

Cook the pasta according to the directions on the box. Drain and allow to cool.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and saute until tender (about 5 minutes). Remove from heat. Add the ham and allow to cool for about 15 minutes. Stir in 1/2 cup of the Parmesan cheese.

Place the butter in a large saucepan over medium high heat until melted. Stir in flour. Cook, stirring constantly until mixture begins to bubble (about 3 minutes). Be careful that the mixture does not burn. Slowly stir in milk. Continue to stir until mixture 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 top with the 1/2 grated Parmesan cheese.
Preheat oven to 350 degrees.
Bake casserole for 1 hour or until heated completely through.