These no sauce stuffed pasta shells are filled with a mixture of cheese, ham, peas, onion and covered with more cheese. Comfort food at its best.
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Servings: 2people
Author: Marinka
Ingredients
4ouncesjumbo pasta shells (NOTE 1)
1/4onionfinely chopped
1clovegarlic (NOTE 2)minced
1ouncebutter
1ounceflour
1/2cupmilk
4ouncesgreen peas
2ouncescooked hamfinely chopped
2.5ouncesProvolone cheeseshredded
2ounceslow moisture Mozzarellashredded
1/2teaspoontarragon
1/2tablespoonparsleyfinely 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 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 sauce to cook.
Once the pasta and sauce is cooled, you will need to fill the shells with the sauce. 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 degrees 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.