Stuffed Shells With Prosciutto and Peas |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is a simple but elegant meal that is made special by the creamy tomato sauce. 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:
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.
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