Stuffed Shells with Ham & Artichoke
My family’s tradition is to have some sort of stuffed pasta for Palm Sunday and Easter. Stuffed shells are so versatile. You can stuff them with so many variations of flavors. This recipe is a perfect for the spring holidays. I hope you enjoy this variation on stuffed shells.
Stuffed Shells with Ham & Artichoke
Ingredients
Sauce
- 12 oz Box of Pasta Shells
- 3 28oz cans San Marzano Tomatoes or 3 jar Homemade Passata
- 1/2 Onion, diced
- Fresh Basil
- Salt & Pepper to taste
Filling
- 1 1/2 lbs Ricotta
- 1 8oz Can of Artichoke Hearts
- 1/4 lb Thin Sliced Ham, cubed
- 1/3 cup Grated Pecorino Romano
- 2 tbsp Fresh Parsley
- 1 Egg
- Salt & Pepper to taste
- 4 oz Grated Mozzarella for topping
Instructions
Sauce
- To a large pot, add olive oil and onion. Saute until translucent. Add in tomatoes, season with salt, pepper and basil. Stir and bring up to a boil. Stir again, and lower the heat to medium low. Vent the cover and let it cook for 1 1/2 – 2 hours. Stirring occasionally.
- Fill a large pot with water. Boil shells in salted water. Cook about 4 minutes less than cooking time on the box. Drain and rinse under cold water.
Filling
- Add Ricotta, artichokes, ham, grated cheese, parsley, salt and pepper to a large bowl. Taste the filling to make sure the salt is the way you like it. Add the egg in and mix.
- Line 2 – 9×12 baking pans with sauce.
- Using a piping bag, pipe the filling into the shells and place into the baking pans. Top with more sauce and grated mozzarella.
- Cover pans with aluminum foil. Bake at 400F for 30-40 mins. You can remove the cover during the last 10 mins if you like the crunchy bits on top!
