There is something mighty special about a dish that sounds a little surprising on paper and then wins over a whole crowd with one bite. These oven baked creamy roasted peach prosciutto shells bring together sweet peaches, salty prosciutto, tender pasta, and a rich creamy sauce in the kind of comforting casserole that feels both rustic and a touch elegant. It has that old-world Italian spirit of pairing fruit with cured meat, but it bakes up with the easy, hearty charm of a Midwestern potluck supper.
This is lovely with a simple green salad dressed in lemon or red wine vinegar to cut through the richness, and a basket of warm crusty bread is never out of place for scooping up the extra sauce. If you are serving it for company, a platter of grilled vegetables or roasted asparagus fits right in, and for drinks, sparkling water, iced tea, or a crisp white wine all make fine partners for the sweet and savory flavors.
Oven Baked 4-Ingredients Creamy Roasted Peach Prosciutto Shells
Servings: 6
Ingredients
12 ounces medium pasta shells
4 ripe peaches, pitted and sliced
4 ounces prosciutto, torn into small pieces
1 1/2 cups prepared Alfredo sauce
Directions
1. Heat the oven to 400 degrees Fahrenheit. Bring a large pot of salted water to a boil and cook the pasta shells until just shy of tender, about 1 to 2 minutes less than the package directs. Drain well.
2. Spread the sliced peaches in a rectangular baking dish and roast for 10 minutes, just until they soften and begin to caramelize around the edges.
3. Add the drained shells, torn prosciutto, and Alfredo sauce to the baking dish with the peaches. Gently stir to combine everything evenly.
4. Bake for 15 to 20 minutes, until the sauce is bubbling and the top is lightly golden. If you like the prosciutto extra crisp, leave it in for the last few minutes until the edges darken slightly.
5. Let the dish rest for 5 minutes before serving so the sauce settles a bit. Spoon onto plates and serve warm.
Variations & Tips
Use fresh peaches when you can: Firm ripe peaches give the best sweet flavor and hold their shape nicely in the oven. If peaches are very juicy, pat the slices dry before roasting so the sauce stays creamy instead of watery.
Make it a little richer: If you want a fuller casserole for a supper table, stir in a handful of shredded mozzarella or parmesan before baking. It is not necessary, but it gives you a deeper golden top and a more old-fashioned baked pasta feel.
Try nectarines or pears: When peaches are out of season, nectarines work almost the same way, and thin slices of ripe pear make a lovely autumn version with the salty prosciutto.
Keep the pasta from overbaking: Since the shells cook again in the oven, boil them just to al dente or even a shade under. That small step keeps the casserole tender instead of soft.