Sunday, March 14, 2010

Ham-Stuffed Shells with Basil Cream Sauce

serves 4

16 jumbo pasta shells
2 tablespoons chopped onion
1/2 cup finely chopped ham
1 tablespoon butter
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

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 micro safe measuring cup, 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.

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