Spinach and Prosciutto Stuffed Shells
 
 
Serves: 6
Ingredients
  • For the shells:
  • 15 oz. whole milk ricotta
  • 8 ounces fresh baby spinach
  • ½ cup grated mozzarella cheese
  • ½ cup grated parmesan cheese
  • 3 ounces thinly sliced prosciutto, chopped
  • 1 large egg, slightly beaten
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 20 pasta shells
  • extra mozzarella and parmesan for sprinkling on top
  • For the sauce:
  • 1 14.5 ounce can stewed tomatoes
  • 1 14.5 ounce can tomato sauce
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon garlic salt
Instructions
  1. Cook pasta shells in salted boiling water according to package directions.
  2. Cook the spinach in boiling water for 1-2 minutes until wilted. Drain and squeeze excess water out and roughly chop spinach.
  3. In a medium bowl, mix the ricotta, spinach, mozzarella, parmesan, prosciutto, egg, salt, and pepper until well blended. Set aside.
  4. In another medium bowl, mix the stewed tomatoes, tomato sauce, basil, oregano, and salt.
  5. In a 9x13 baking dish, spread a thin layer of the tomato mixture to cover the bottom of the pan.
  6. Divide the ricotta filling among the stuffed shells, about 1½ - 2 tablespoons per shell. Arrange the shells neatly in the baking pan.
  7. Spoon remaining tomato mixture over the shells and sprinkle with extra mozzarella and parmesan cheese.
  8. Cover tightly with foil and bake for 20 minutes at 400. Uncover and continue baking for another 15 minutes, until cheese is melted.
Notes
filling adapted from Giada De Laurentiis's Lasagna Rolls
Recipe by at https://dev.gatheranddine.com/spinach-prosciutto-stuffed-shells/