2 In Pasta and Noodles

No Sauce Stuffed Pasta Shells

Name: No Sauce Stuffed Pasta Shells
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 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)

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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.

This recipe does not contain tomato sauce. There are so many stuffed pasta recipes with tomato sauce that I saw it as my ‘duty’ to make one without. It goes without saying that if you want that a sauce, by all means add it to the dish.

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.
Peas
Onion
Garlic – or garlic paste.
Provolone cheese – or any other melting cheese.
Cooked ham
Mozzarella cheese
Parsley
Roux – butter, flour and milk.

How to Make No 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 degrees 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.

Other Pasta Recipes with Ham

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5 from 1 vote

No Sauce Stuffed Pasta Shells

Author: Marinka

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

Cook Time25

Total Time45

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Servings: people

Ingredients

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 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.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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April 15, 2024 By Marinka

About Marinka

Hi, I’m Marinka and I am so glad you found me smiling while I cook for A Gourmet Food Blog. My mantra is “those who cook happy and eat together, will stay together”. I am a strong believer in experimenting with food in the kitchen. I am a strong believer in creating, cooking and eating food, rather than seeing it as a chore. I know that this is not meant for everybody, but we all gotta eat, so even if you’re not good at it, try some variety – who knows, you may start liking it.