Stuffed Shells with Ricotta Peas and Prosciutto

Stuffed Shells Recipe with Ricotta, Prosciutto And Peas

This recipe is an absolute bomb! It combines a few key ingredients to create one of the most delicious pasta casseroles I ever tried.
5 from 2 votes
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Course: Pasta
Cuisine: Italian
Keyword: conchiglioni, stuffed pasta
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Calories: 3054kcal
Author: Nonna Box

Ingredients

For the Filling

  • 1 pack jumbo pasta shells
  • 10 oz. ricotta cheese fresh
  • 8 oz. frozen petite peas defrosted
  • 8 oz. Prosciutto di Parma roughly chopped
  • 1 shallot medium
  • 4 tablespoons Parmigiano-Reggiano freshly grated
  • Salt and pepper to taste

For the Tomato Sauce

Instructions

  • 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.

Nutrition

Serving: 200g | Calories: 3054kcal | Carbohydrates: 319g | Protein: 128g | Fat: 138g | Saturated Fat: 58g | Cholesterol: 307mg | Sodium: 2583mg | Potassium: 2852mg | Fiber: 26g | Sugar: 33g | Vitamin A: 4265IU | Vitamin C: 129.4mg | Calcium: 1106mg | Iron: 13.7mg
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