Stuffed Pasta Shells with Ham, Leeks, Broccoli and Cheese

Servings: 6
Prep Time: 20 minutes
Cook Time: 50 minutes
Ready In: 1 hour, 10 minutes

These yummy pasta shells are a great way to use up leftover ham from Easter dinner.

Stuffed Pasta Shells with Ham Leeks Broccoli and Cheese #stuffedshells #pastarecipe


2 cups chopped Hempler’s Black Forest Ham

2 tbsp olive oil

2 leeks, sliced (white and light green parts only)

1 pkg (8 oz) jumbo pasta shells

2 cups cooked broccoli florets, patted dry

1 cup ricotta cheese

2/3 cup grated Parmesan cheese, divided

1/3 cup crumbled goat cheese

1 egg

2 cloves garlic, minced

1/2 tsp lemon zest

1/2 tsp each salt and pepper

1/4 tsp each dried oregano and ground nutmeg

1 jar (24 oz) your favorite marinara sauce

1 cup shredded mozzarella cheese

2 tbsp finely chopped fresh parsley


Heat oil in large skillet set over medium heat. Cook leeks for about 7 minutes or until tender; let cool completely. Meanwhile, cook pasta shells according to package directions; set aside.

In food processor; pulse broccoli until coarsely ground. Add leeks, ricotta, 1/2 cup Parmesan, goat cheese, egg, garlic, lemon zest, salt, pepper, oregano and nutmeg; pulse until combined. Stir in ham.

Preheat oven to 375°F. Whisk marinara with 1/4 cup water. Grease 13- x 9-inch baking dish and pour in marinara mixture. Divide broccoli filling evenly among cooked shells and arrange in prepared baking dish. Sprinkle with mozzarella and remaining Parmesan.


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