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 - 9x12 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!