Stuffed Shells With Prosciutto And Peas - cooking recipe

Ingredients

2 tablespoons butter
1/4 cup onion, chopped
1 (15 ounce) can tomato sauce
1 (10 3/4 ounce) can condensed chicken broth
1/4 cup parmesan cheese, grated
1/4 teaspoon ground pepper
1/2 cup heavy cream
16 jumbo pasta shells
1 (16 ounce) container small curd cottage cheese
1 (10 ounce) package frozen peas, thawed
1/4 lb prosciutto or 1/4 lb boiled ham, finely chopped
1/4 teaspoon ground pepper

Preparation

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.