Stuffed Shells With Prosciutto And Peas Recipe

Name: Stuffed Shells With Prosciutto And Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

2087

kcal

Calories

Fat

303

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons butter, 1/4 cup onion, chopped, 1 (15 ounce) can tomato sauce, 1 (10 3/4 ounce) can condensed chicken broth, and more.

Yes, Stuffed Shells With Prosciutto And Peas falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Shells With Prosciutto And Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions