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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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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.

    Browse Our Top Pasta Shells Recipes

    Ratings & Reviews:

    • on September 25, 2014

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 11, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 01, 2009

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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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
    54%
    Total Fat 24.9 g
    38%
    Saturated Fat 15.1 g
    75%
    Cholesterol 79.2 mg
    26%
    Sodium 1727.3 mg
    71%
    Total Carbohydrate 23.4 g
    7%
    Dietary Fiber 4.7 g
    19%
    Sugars 9.4 g
    37%
    Protein 25.8 g
    51%

    The following items or measurements are not included:

    jumbo pasta shells

    prosciutto

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