Description
These flavorful spinach and prosciutto stuffed shells are a great make-ahead meal to serve to company.
Ingredients
- FOR THE SHELLS:
- 20 Large Pasta Shells
- 8 ounces, weight Fresh Baby Spinach
- 15 ounces, weight Whole Milk Ricotta
- ½ cups Grated Mozzarella Cheese
- ½ cups Grated Parmesan Cheese
- 3 ounces, weight Thinly Sliced Prosciutto, Chopped
- 1 Large Egg (slightly Beaten)
- ½ teaspoons Salt
- ¼ teaspoons Pepper
- Additional Shredded Mozzarella And Parmesan For Sprinkling On Top
- FOR THE SAUCE:
- 14-½ ounces, weight Canned Stewed Tomatoes
- 14-½ ounces, weight Canned Tomato Sauce
- ½ teaspoons Dried Basil
- ½ teaspoons Dried Oregano
- ¼ teaspoons Garlic Salt
Preparation
Preheat oven to 400 F. Cook pasta shells in a pot of salted boiling water according to package directions.
Cook the spinach in another pot of boiling water for 1-2 minutes until wilted. Then drain it, squeeze out the excess water and roughly chop.
In a medium bowl, mix the ricotta, spinach, mozzarella, Parmesan, prosciutto, egg, salt and pepper until well blended. Set aside.
In another medium bowl, mix the stewed tomatoes, tomato sauce, basil, oregano and salt.
In a 9×13 baking dish, spread a thin layer of the tomato mixture to cover the bottom of the pan. Divide the ricotta filling among the stuffed shells, about 1½ – 2 tablespoons per shell. Arrange the shells neatly in the baking pan with the filling side facing up. Spoon remaining tomato mixture over the shells and sprinkle with extra mozzarella and Parmesan cheese.
Cover tightly with foil and bake for 20 minutes at 400 F. Uncover and continue baking for another 15 minutes, until cheese is melted.
Filling recipe from Giada De Laurentiis’ Lasagna Rolls.
