Stuffed Pasta Shells with Hot Genoa Salami - Mastro® San Daniele® Specialty Deli Meats
This rich and creamy stuffed pasta is sure to add a spicy kick to your dinner table.
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Cooking tools:
- Stockpot
- Colander
- Skillet
- Mixing bowl
- Baking dish
- Oven
- Chef's knife
- Cutting board
- Wooden spoon
- Grater
- Measuring cup
- Spoon
Ingredients
- 24 jumbo pasta shells
- 2 tbsp (30 mL) butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 tsp (1 mL) each salt and pepper
- 12 oz (350 g) cooked large shrimp, chopped
- 2 cups (500 mL) small broccoli florets
- 3/4 cup (175 mL) frozen peas, thawed
- 1 pkg (150 g) Mastro® Hot Genoa Salami, chopped
- 1 1/2 cups (375 mL) 35% whipping cream
- 1/3 cup (75 mL) sour cream
- 1 1/2 cups (375 mL) shredded Cheddar cheese
- 1/2 cup (125 mL) grated Parmesan cheese
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