No Tomato Sauce Stuffed Pasta Shells - Serves 2 as sides

No Tomato Sauce Stuffed Pasta Shells - Makes 8 shells (2 people as sides)

Adapted from A Gourmet Food Blog

*Messy

INGREDIENTS

• 2 oz, or 8 to 10 jumbo pasta shells, depending on size (Barilla will be 8)
• 1/8 onion, finely chopped 
• 1 small to med clove garlic
• 1 Tbsp butter
• 1 Tbsp flour
• 1/4 cup milk
• 1/2 cup (~2 oz) green peas
• 2-4 slices (1 oz) finely chopped cooked ham, prosciutto, or similar meat (speck!)
• 1/3 cup (~1.5 oz) shredded Provolone 
• 1/4 cup (~1 oz) low moisture shredded Mozzarella
• 1/4 tsp fresh tarragon (or combine dried basil, marjoram, crushed fennel seeds, oregano, dill into 1/8 tsp)
• 1 tsp parsley, finely chopped for garnish

EQUIPMENT

• Large pot
• Large skillet
• Baking dish, small to med

DIRECTIONS

1. Cook pasta shells according to package instructions. Keep some of the pasta water as you drain as you'll need it later. Allow to cool in a baking dish in one layer.
2. Meanwhile, melt butter in a pan and cook the onion until translucent. Add garlic and cook another minute.
3. Add flour, then milk and/or pasta water/stock until you have something that looks like a thick sauce
4. Add shredded Provolone, ham, peas, salt, pepper, and tarragon. You may add more liquid to ensure the cheese melts, b ut the sauce should remain thick. Allow the filling to cook.
5. Preheat oven to 400.
6. Once the pasta and fillings are cooled, fill the shells to the rim.
7. Pour a bit of pasta water into the dish (not on the shells). This will prevent the shells from sticking.
8. Sprinkle the top with a decent amount of Mozzarella and place the dish in the oven. Bake for 15-20 minutes.

NOTES:

• A thin sauce will have the tendency to run out of the shells during baking, so make sure it's relatively thick.
• If the top browns but the dish is not yet heated through, tent with foil