Stuffed Shells With Prosciutto and Peas
"This is a simple but elegant meal that is made special by the creamy tomato sauce."
photo by lazyme
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 tablespoons butter
- 1⁄4 cup onion, chopped
- 1 (15 ounce) can tomato sauce
- 1 (10 3/4 ounce) can condensed chicken broth
- 1⁄4 cup parmesan cheese, grated
- 1⁄4 teaspoon ground pepper
- 1⁄2 cup heavy cream
- 16 jumbo pasta shells
- 1 (16 ounce) container small curd cottage cheese
- 1 (10 ounce) package frozen peas, thawed
- 1⁄4 lb prosciutto or 1/4 lb boiled ham, finely chopped
- 1⁄4 teaspoon ground pepper
directions
- Preheat oven to 350 degrees.
- 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.
- 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.
- Make filling: in a medium bowl, combine cottage cheese, peas, prosciutto, and pepper until well blended.
- Carefully fill each shell with about 1/4 cup cheese mixture.
- Spoon 2 cups of creamy tomato sauce in bottom of 13x9x2-inch baking dish. Arrange shells in dish. Spoon remaining sauce over shells.
- Bake 30 minutes or unil sauce is bubbly.
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Reviews
-
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. -
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. -
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!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
