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    You are in: Home / Recipes / Stuffed Shells With Prosciutto and Peas Recipe
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    Stuffed Shells With Prosciutto and Peas

    Stuffed Shells With Prosciutto and Peas. Photo by lazyme

    1/4 Photos of Stuffed Shells With Prosciutto and Peas

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    40 mins

    30 mins

    JackieOhNo!'s Note:

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

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees.
    2. 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. 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. 4
      Make filling: in a medium bowl, combine cottage cheese, peas, prosciutto, and pepper until well blended.
    5. 5
      Carefully fill each shell with about 1/4 cup cheese mixture.
    6. 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. 7
      Bake 30 minutes or unil sauce is bubbly.

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    Ratings & Reviews:

    • on September 25, 2014


      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.

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    • on December 11, 2009


      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.

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    • on April 01, 2009


      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!

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    Nutritional Facts for Stuffed Shells With Prosciutto and Peas

    Serving Size: 1 (429 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 414.4
    Calories from Fat 224
    Total Fat 24.9 g
    Saturated Fat 15.1 g
    Cholesterol 79.2 mg
    Sodium 1727.3 mg
    Total Carbohydrate 23.4 g
    Dietary Fiber 4.7 g
    Sugars 9.4 g
    Protein 25.8 g

    The following items or measurements are not included:

    jumbo pasta shells


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