Best 5 Stuffed Shells With Prosciutto And Peas Recipes
Stuffed shells with prosciutto and peas is a classic Italian dish that is sure to impress your family and friends. This dish is made with large pasta shells that are filled with a creamy mixture of ricotta cheese, parmesan cheese, prosciutto, peas, and herbs. The shells are then baked in a tomato sauce until they are golden and bubbly. This dish is perfect for a special occasion or a weeknight meal. Serve it with a side of garlic bread or a salad for a complete meal.
Check out the recipes below so you can choose the best recipe for yourself!
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.
Provided by Nonna Box
Categories Pasta
Time 1h
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : ServingSize 200 g, Calories 3054 kcal, Carbohydrate 319 g, Protein 128 g, Fat 138 g, SaturatedFat 58 g, Cholesterol 307 mg, Sodium 2583 mg, Fiber 26 g, Sugar 33 g
STUFFED SHELLS III
This recipe is a hit wherever you go. It is a very rich and cheesy meal and looks like a deep-dish pizza when done. I altered what I was originally given because I did not like cottage cheese and added other ingredients that I thought it deserved.
Provided by Renee
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 1h30m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
- In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
- Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 43.7 g, Cholesterol 115.6 mg, Fat 24.5 g, Fiber 3.4 g, Protein 37.7 g, SaturatedFat 13.9 g, Sodium 1544.2 mg, Sugar 9.3 g
STUFFED SHELLS WITH PROSCIUTTO AND PEAS
Make and share this Stuffed Shells With Prosciutto and Peas recipe from Food.com.
Provided by JackieOhNo
Categories Pasta Shells
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- 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.
- 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.
- Make filling: in a medium bowl, combine cottage cheese, peas, prosciutto, and pepper until well blended.
- Carefully fill each shell with about 1/4 cup cheese mixture.
- Spoon 2 cups of creamy tomato sauce in bottom of 13x9x2-inch baking dish. Arrange shells in dish. Spoon remaining sauce over shells.
- Bake 30 minutes or unil sauce is bubbly.
Nutrition Facts : Calories 414.4, Fat 25, SaturatedFat 15.1, Cholesterol 79.2, Sodium 1727.3, Carbohydrate 23.5, Fiber 4.8, Sugar 9.5, Protein 25.8
JUMBO SHELLS WITH ASPARAGUS, PROSCIUTTO, RICOTTA CHEESE AND THREE CHEESE SAUCE
Jumbo shells stuffed with cheese, chopped asparagus and prosciutto are baked in a creamy, cheesy sauce for a gourmet family dinner.
Provided by Barilla
Categories Trusted Brands: Recipes and Tips Barilla
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Cook shells according to package directions. Rinse cooked shells under cold water and drain. Cover and set aside.
- Preheat oven to 350 degrees F.
- Mix together ricotta cheese, mozzarella cheese, asparagus, prosciutto, Parmigiano Reggiano cheese, salt, garlic powder, and black pepper in medium bowl.
- Pour 1 cup of Barilla Three Cheese Sauce into 9x13-inch baking dish.
- Fill each shell with one heaping tablespoon of filling; place in baking dish.
- Pour remaining sauce over shells. Cover with foil.
- Bake for 45 minutes or until thoroughly heated. Let stand 5 minutes before serving.
Nutrition Facts : Calories 792.8 calories, Carbohydrate 85.3 g, Cholesterol 90.1 mg, Fat 31.1 g, Fiber 7.1 g, Protein 43 g, SaturatedFat 13.8 g, Sodium 2625.7 mg, Sugar 0.9 g
PROSCIUTTO- AND SPINACH-STUFFED SHELLS
Here's a cheesy pasta dish with smoky prosciutto, frozen spinach, and fresh basil. Yum!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 5
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Cook and drain pasta as directed on package. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/3 cup of the pasta sauce over bottom of baking dish.
- In medium bowl, mix 1 cup of the mozzarella cheese, the cottage cheese, prosciutto and spinach. Spoon scant 2 tablespoons mixture into each shell. Arrange filled shells in baking dish. Pour remaining pasta sauce over stuffed shells. Sprinkle remaining 2 cups mozzarella cheese evenly over sauce.
- Cover dish with foil. Bake 30 to 40 minutes or until thoroughly heated. Sprinkle with basil.
Nutrition Facts : Calories 590, Carbohydrate 61 g, Cholesterol 55 mg, Fat 1, Fiber 5 g, Protein 37 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1750 mg, Sugar 17 g, TransFat 0 g
Tips:
- For the perfect al dente texture, cook the pasta shells for 1-2 minutes less than the package instructions.
- Use a large pot to cook the pasta shells to prevent them from sticking together.
- Save some of the pasta cooking water to thin out the sauce, if needed.
- Don't overstuff the pasta shells, or they will burst during baking.
- Shred the prosciutto finely for a more even distribution in the filling.
- Use fresh peas for the best flavor, but frozen peas can be used in a pinch.
- Add a pinch of red pepper flakes to the filling for a little spice.
- Top the stuffed shells with extra cheese before baking for a golden brown crust.
Conclusion:
Stuffed shells with prosciutto and peas is a delicious and elegant dish that is perfect for a special occasion or a weeknight meal. The combination of tender pasta, creamy filling, and crispy cheese is sure to please everyone at the table. The recipe is also very versatile, so you can customize it to your own liking. For example, you could use different types of cheese, meat, or vegetables in the filling. You could also bake the stuffed shells in a different sauce, such as a tomato sauce or a white wine sauce. No matter how you make it, stuffed shells with prosciutto and peas is sure to be a hit.
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