Stuffed Shells With Prosciutto and Peas

READY IN: 1hr 10mins
Recipe by JackieOhNo

This is a simple but elegant meal that is made special by the creamy tomato sauce.

Top Review by lazyme

What a nice recipe. This was easy to make and was tasty and filling. I did use the prosciutto but didn't really measure it. I think that next time I would add some Italian seasoning but this was good as is. Thanks for sharing, Jackie. Made for Culinary Quest 2014.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Make creamy tomato sauce: in a large saucepan, melt butter. Saute onion until tender, about 3 minutes. Stir in tomato sauce, condensed chicken broth, Parmesan cheese, and pepper. Simmer, uncovered, for about 20 minutes, or until sauce is slightly thickened. Add cream; simmer 5 minutes longer, whisking occasionaly. Set aside.
  3. Meanwhile, cook shells according to package directions until al dente; drain well. Place shells in a single layer on a flat surface until ready to fill.
  4. Make filling: in a medium bowl, combine cottage cheese, peas, prosciutto, and pepper until well blended.
  5. Carefully fill each shell with about 1/4 cup cheese mixture.
  6. Spoon 2 cups of creamy tomato sauce in bottom of 13x9x2-inch baking dish. Arrange shells in dish. Spoon remaining sauce over shells.
  7. Bake 30 minutes or unil sauce is bubbly.

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