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.

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Steps

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Preheat oven to 350 degrees.

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Make creamy tomato sauce: in a large saucepan , melt butter.

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Saute onion until tender , about 3 minutes.

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Stir in tomato sauce , condensed chicken broth , parmesan cheese , and pepper.

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Simmer , uncovered , for about 20 minutes , or until sauce is slightly thickened.

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Add cream.

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Simmer 5 minutes longer , whisking occasionaly.

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Set aside.

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Meanwhile , cook shells according to package directions until al dente.

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Drain well.

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Place shells in a single layer on a flat surface until ready to fill.

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Make filling: in a medium bowl , combine cottage cheese , peas , prosciutto , and pepper until well blended.

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Carefully fill each shell with about 1 / 4 cup cheese mixture.

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Spoon 2 cups of creamy tomato sauce in bottom of 13x9x2-inch baking dish.

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Arrange shells in dish.

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Spoon remaining sauce over shells.

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Bake 30 minutes or unil sauce is bubbly.

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Ingredients

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butter, onion, tomato sauce, condensed chicken broth, parmesan cheese, ground pepper, heavy cream, jumbo pasta shells, small curd cottage cheese, frozen peas, prosciutto