Stuffed Shells With Prosciutto And Peas

• 2 tablespoons butter
• 1/4 cup onion, chopped
• 1 (15 ounce) can tomato sauce
• 1 (10 3/4 ounce) can condensed chicken broth
• 1/4 cup parmesan cheese, grated
• 1/4 teaspoon ground pepper
• 1/2 cup heavy cream
• 16 jumbo pasta shells
• 1 (16 ounce) container small curd cottage cheese
• 1 (10 ounce) package frozen peas, thawed
• 1/4 lb prosciutto or 1/4 lb boiled ham, finely chopped
• 1/4 teaspoon ground pepper

1. Preheat oven to 350 degrees.
2. Make creamy tomato sauce: in a large saucepan, melt butter. Saute onion until tender, about 3 minutes. Stir in tomato sauce, condensed chicken broth, Parmesan cheese, and pepper. Simmer, uncovered, for about 20 minutes, or until sauce is slightly thickened. Add cream; simmer 5 minutes longer, whisking occasionaly. Set aside.
3. Meanwhile, cook shells according to package directions until al dente; drain well. Place shells in a single layer on a flat surface until ready to fill.
4. Make filling: in a medium bowl, combine cottage cheese, peas, prosciutto, and pepper until well blended.
5. Carefully fill each shell with about 1/4 cup cheese mixture.
6. Spoon 2 cups of creamy tomato sauce in bottom of 13x9x2-inch baking dish. Arrange shells in dish. Spoon remaining sauce over shells.
7. Bake 30 minutes or unil sauce is bubbly.

butter, onion, tomato sauce, condensed chicken broth, parmesan cheese, ground pepper, heavy cream, pasta shells, cottage cheese, frozen peas, ham, ground pepper

Taken from www.food.com/recipe/stuffed-shells-with-prosciutto-and-peas-285105 (may not work)