This version of stuffed shells is a nice reminder of how flexible baked pasta can be. Without tomato sauce, the filling and the textures become even more noticeable, making each shell feel a little more special. Whether served for a cozy dinner at home or as a make-ahead dish for a smaller gathering, No-Tomato Sauce Stuffed Pasta Shells bring all the comfort of a classic pasta bake with a gentler, creamier twist.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Jumbo pasta shells – There are various sizes, the weight is around 4 ounces for two people. This came down about 18 shells in total for the brand I used.
- Butter
- All-purpose flour
- Milk
- Peas
- Onion
- Provolone cheese – or any other melting cheese.
- Cooked ham
- Mozzarella cheese
- Parsley
How to Make No-Tomato Sauce Stuffed Pasta Shells
Step 1 – Cook the pasta shells according to the directions on the packaging. Drain and keep some of the pasta water (you will need it later. Allow the pasta to cool. Find a dish that holds all the shells.
Step 2 – Make the filling, by cooking the chopped onion in butter until translucent, add the minced garlic and cook another minute. Add flour and then milk, pasta water or stock or a combination until you have something that looks like a thick sauce.
Add Provolone cheese, ham, peas, salt, pepper, and tarragon. You may want to add a little more liquid to make sure the cheese melts, but the filling should remain thick.
Step 3 – Fill the shells. You can do this with a piping bag or by hand. Make sure you fill them to the rim. This is what I call ‘therapy’. It’s a little tedious, but it’s time to allow your mind to wander freely. When all the shells are filled and placed in the dish, pour a little bit of pasta water in the dish (not on the shells). This will prevent the shells from sticking.
Step 4 – Sprinkle the top with a decent amount of shredded Mozzarella cheese and place the dish in an oven of 400°F for about 20-25 minutes. If the top becomes too dark, but the dish is not yet heated enough, cover it with aluminum foil.
- Sprinkle the top with parsley and serve the dish.
Other Pasta Recipes with Ham
No-Tomato Sauce Stuffed Pasta Shells
Pin Recipe FacebookIngredients
- 4 ounces jumbo pasta shells (NOTE 1)
- 1/4 onion, finely chopped
- 1 clove garlic (NOTE 2), minced
- 1 ounce butter
- 1 ounce flour
- 1/2 cup milk
- 4 ounces green peas
- 2 ounces cooked ham, finely chopped
- 2.5 ounces Provolone cheese, shredded
- 2 ounces low moisture Mozzarella, shredded
- 1/2 teaspoon tarragon
- 1/2 tablespoon parsley, finely chopped
Instructions
- Cook the pasta shells according to the directions on the packaging. Drain and keep some of the pasta water (you will need a later). Allow the pasta to cool. Find a dish that holds all the shells.
- Melt the butter in a pan and cook the chopped onion until translucent, add the garlic and cook another minute. Add flour and then milk and/or pasta water or stock until you have something that looks like a thick sauce.
- Add Provolone cheese, ham, peas, salt, pepper, and tarragon. You may want to add a little more liquid to make sure the cheese melts, but the sauce should remain thick. (NOTE 3) Allow the filling to cook.
- Once the pasta and fillings are cooled, you will need to fill the shells. Make sure you fill them to the rim.
- Pour a little bit of pasta water in the dish (not on the shells). This will prevent the shells from sticking.
- Sprinkle the top with a decent amount of shredded Mozzarella cheese and place the dish in an oven of 400°F for about 15-20 minutes. (NOTE 4)
Notes
- 4 ounces of jumbo pasta shells is about 18-20 shells (depending on size). This may depend on the brand you buy.
- 1 clove of garlic can be replace by 1 teaspoon of garlic paste.
- A thin sauce will have the tendency to run out of the shells during baking, so make the sauce relatively thick.
- If the top becomes too dark, but the dish is not yet heated enough, cover it with aluminum foil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was great! Thank you…a nice variation on the classic that was less acidic.
Thank you Kate; it makes me happy to read that you liked the recipe.
How can I tweet this for kidney friendly
Hello Maureen;
Thank you for your question; a difficult one for me to answer, for two reasons.
1. A kidney-friendly recipe is a rather generic term for adjusting ingredients in a recipe in a way that will benefit you in managing your kidney disease and/or slowing down damage to your kidneys.
2. I am no longer a practicing/registered nutritionist, and it wouldn’t be right to advise you. Kidney-friendly diets are not simple and clear cut, they must be tailored to you, your lifestyle and habits, your nutritional needs and the health status of your kidneys. I am not saying this to duck your question; it would be in your best interest to consult a doctor or nutritionist in your area, specializing in kidney disease.