Stuffed Shells Recipe with Ricotta, Prosciutto And Peas

• In a large pot of salted boiling water, add the pasta shells and cook until they just start to become soft, about 6 or 7 minutes.
• Drain and drizzle with olive oil to avoid the shells sticking. Cover with plastic wrap and set aside.

For the Filling

• Heat the olive oil in a large sauté pan over medium heat. Add the shallots and sauté until translucent about 3 minutes.
• Add the peas, salt and pepper and stir to combine, cook for 8 minutes stirring continuously.
• Add 1/4 cup of water and cook until completely absorbed.
• Transfer the peas to a food processor, add the ricotta, prosciutto and Parmigiano.
• Blend until you get a creamy mixture.
  
• Transfer to the refrigerator and let it rest for 10 minutes.

For the Tomato Sauce

• Heat the olive oil in a large sauté pan over medium heat. Add the garlic and cook for about 3 minutes.
• Add the tomatoes, basil and salt and bring to a simmer, stirring often.
• Lower the heat, cover and simmer for 30 minutes until thick.
• Remove from heat and let it rest.

Assembling

• Preheat oven to 375°F.
• Spread two ladles of the tomato sauce to bottom of a large baking pan.
• Stuff all the shells with the filling and place them filling side up.
• Scoop the rest of the tomato sauce in between the shells sprinkle with Parmigiano.
• Bake at 375º for 30 to 35 minutes.
• Serve warm.