Prosciutto-And Spinach-Stuffed Shells Recipe

Cooking Directions

• STEP 1.Cook the jumbo pasta shells according to package instructions until al dente.
• STEP 2.In a skillet, saut茅 the spinach until wilted. Remove from heat and let cool.
• STEP 3.In a bowl, mix together the ricotta cheese, chopped prosciutto, saut茅ed spinach, grated Parmesan cheese, and salt and pepper to taste.
• STEP 4.Preheat the oven to 375掳F (190掳C).
• STEP 5.Spread a thin layer of tomato sauce on the bottom of a baking dish.
• STEP 6.Stuff each cooked pasta shell with the ricotta mixture and place them in the baking dish.
• STEP 7.Pour the remaining tomato sauce over the stuffed shells.
• STEP 8.Cover the dish with foil and bake for 25 minutes.
• STEP 9.Remove the foil, sprinkle the shredded mozzarella cheese on top, and bake for an additional 10 minutes or until the cheese is melted and bubbly.
• STEP 10.Let the stuffed shells cool for a few minutes before serving.
• STEP 11.Garnish with fresh basil leaves, if desired, and serve hot.

Cooking Tips

• Make sure to cook the pasta shells until al dente, as they will continue to cook in the oven.
• You can substitute the prosciutto with cooked bacon or ham if desired.
• Feel free to add other ingredients to the ricotta mixture, such as chopped sun-dried tomatoes or grated Parmesan cheese.
• Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the shells in a baking dish, cover with foil, and bake at 350掳F (175掳C) until heated through.

Storage and Serving

• Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the shells in a baking dish, cover with foil, and bake at 350掳F (175掳C) until heated through.
• Serve the stuffed shells hot as a main dish with a side salad or garlic bread.
• They can also be served as an appetizer or part of a buffet spread.