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