Stuffed Shells With Prosciutto and Peas

Total Time
1hr 10mins
Prep 40 mins
Cook 30 mins

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

Ingredients Nutrition

Directions

  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.
Most Helpful

5 5

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.

5 5

I really enjoyed this dish. Was a very delicious lunch. I did cut the filling in half and stuffed 10 shells with plenty of stuffing. I had chopped up some ham really fine and used that instead of the prosciutto. Made for an excellent flavor. I did find when I tasted the sauce while it was simmering it tasted salty, I am sure from the broth but when it was baked afterwards it was great and not salty at all. Thanks for sharing your recipe Jackie, we loved it.

5 5

My family enjoyed this even though I forgot 1 ingredient! I forgot to use the cream but I didn't miss it at all. I used Unico jumbo shells and I probably could have stuffed 24 of them, because I had a lot of the stuffing mixture left. I also used light Parmesan and no fat cottage cheese. Very nice and made for PRMR. thanks!