Stuffed Shells Recipe with Ricotta, Prosciutto And Peas

1. Put a large pot of water on to boil. Add a generous amount of salt to the water. When it is boiling, add the jumbo pasta shells and cook until they just start to soften and are not quite al dente, about 6 or 7 minutes (remember to remove several minutes from the length of time mentioned on the package directions because they will finish cooking when you bake them in the oven).
2. Drain the pasta shells and put them in a bowl and drizzle with olive oil to avoid having them stick together. Cover the bowl with plastic wrap and set aside.

For the Filling

1. Heat a few tablespoons of olive oil in a large sauté pan over medium heat. Add the shallots and sauté until translucent, about 3 minutes.
2. Add the peas, salt and pepper and stir to combine.
3. Add 1/4 cup of water and cook until completely absorbed, so for about 8 minutes, stirring continuously.
4. Transfer the pea mixture to a food processor, add the ricotta, prosciutto and half of the Parmigiano into the food processor bowl.
5. Blend in the food processor until the mixture becomes creamy.
6. Transfer the mixture into the refrigerator and let the filling rest for at least 10 minutes.

For the Tomato Sauce

1. Heat the olive oil in a large sauté pan over medium heat. Add the chopped garlic and cook for about 3 minutes.
2. Add the tomatoes, basil and salt and bring to a simmer, stirring often.
3. Lower the heat, cover and simmer for 30 minutes until thick.
4. Remove from heat and let it rest.

Assembling and baking instructions

1. Preheat oven to 375°F.
2. Spread two ladles of the tomato sauce on the bottom of a large baking dish or casserole dish.
3. Stuff all the shells with the filling and place them filling side up.
4. Spread the remaining marinara sauce in between the shells and sprinkle with the remaining Parmigiano Reggiano or Parmesan cheese.
5. Bake at 375º for 30 to 35 minutes, or until bubbling.
6. Serve warm.