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Stuffed Shells With Prosciutto and Peas

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“This is a simple but elegant meal that is made special by the creamy tomato sauce.”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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