Presents

"From Sandi's Recipe File"

Recipe Source: Potatoes, Pasta and Rice from Great American Recipes Pasta, Rice, Grains & Beans Recipe File Serving Size: Makes 4 servings Have this recipe emailed to you!

Ham-Stuffed Shells with Basil Cream Sauce Amount Ingredient 16 jumbo pasta shells (about 4 ounces) 2 tablespoons chopped onion 1/2 cup finely chopped turkey ham or regular ham 1 tablespoon butter or margarine 10 ounce package frozen peas, thawed 3/4 cup Ricotta cheese 1 egg yolk 1/2 cup grated Parmesan cheese 1 tablespoon fresh basil leaves, chopped 1/2 teaspoon salt Dash black pepper   Grated Parmesan cheese Cream Sauce:   2 tablespoons butter 2 tablespoons flour 1/2 teaspoon salt Dash pepper 1 cup milk

Preparation Instructions:

1. In large skillet, saute onion and turkey ham in butter until tender.

2. Drain peas in sieve.

3. Combine peas with sauteed onion mixture, Ricotta cheese, egg yolk, Parmesan cheese, basil leaves, salt and pepper.

4. Cook pasta in 4 quarts boiling salted water about 8 minutes, until tender, but firm. Drain well.

5. Lightly stuff shells with ham mixture, divided equally.

6. Prepare Cream Sauce. Spoon a little on bottom of 7 by 11 inch baking dish. Arrange filled shells in dish.

7. Spoon on remaining sauce. Sprinkle with Parmesan cheese.

8. Bake at 350 degrees for 15 to 20 minutes until heated through and bubbling. Garnish with fresh basil leaves, if desired. Serve.

Cream Sauce: In 2 cup microsafe measure, microwave 2 tablespoon butter at High power for 45 seconds until melted. Stir in flour, 1/2 teaspoon salt and dash pepper. Add milk, stirring to combine. Microwave at High power for 3 to 5 minutes until thickened, stirring every minute until sauce begins to thicken.

Click here for an easy to print out shopping list.

Home

Recipe File

Unique Kitchen Shop

Cookbook Library

Cooking Software Library

Web Rings

Affiliate Programs

Tell a Friend About This Site

Search this Site

D & P Home