Cordon bleu stuffed shells, finished with crispy prosciutto

Cordon Bleu Stuffed Shells with Crispy Prosciutto is a fun twist on a classic dish. Reliable for a weeknight dinner or impromptu party!

Mr. B and we got into a discussion over the weekend about caramel.

We believe the conversation came about after a Snickers commercial appeared. Somewhere between our immediate craving for said Snickers, we turned to Mr. B and asked if he fancied the chocolate, peanut, caramel candy bar?

Mr. B replied assertively, “Babe, we had one last week while we were skiing. We like Snickers, but am not a huge fan of cold caramel.” “Cold caramel?”, we replied inquisitively. Mr. B quickly responded, “Yes, there are levels of caramel and we prefer our caramel to be warm rather than cold. The texture is creamier and softer when melted on a cake as opposed to stuffed inside a candy bar.”

It took a moment for his caramel expectations to set in, but after reviewing the facts, he kind of has a point. Hot caramel over ice cream far out ways a Twix Bar. Shit, we are glad we cleared that mystery up! Heaven forbid we surprise Mr. B with a candy bouquet…remember those? Wait. They still make them don’t they? GEEZ.

Well, before we forget, let’s move onto a totally different subject all together, stuffed shells. For some reason, we always forget about shells in the pasta aisle. In our mind we put them in the category of complicated, but that’s our laziness talking. These Cordon Bleu Stuffed Shells with Crispy Prosciutto are so flipping EASY to make.

Satue chicken, stir in some Dijon mustard, make a white sauce, stuff the mixture into the shells, top with Gruyere, and bake. If this dish doesn’t get you through a Monday, we don’t know what will.

Okay, maybe a jar of warm caramel.