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Ingredients Jump to Instructions ↓

  1. 12 Jumbo pasta shells

  2. 3 tablespoons 45ml Butter

  3. 2 oz 56g Prosciutto - fat trimmed,

  4. And chopped 2 Shallots - chopped (large)

  5. 8 oz 227g Cremini or button mushrooms - chopped

  6. 3 cups

  7. 1/2 cup 73g / 2.6oz Ricotta cheese

  8. 3 tablespoons 45ml Chopped fresh basil

  9. 1 tbspn dried basil, crumbled

  10. 3 tablespoons 45ml Chopped fresh parsley

  11. Salt - to taste

  12. Freshly-ground black pepper - to taste

  13. 1 Container prepared marinara sauce -

  14. 15 oz

  15. 2 cups

  16. 1/2 cup 73g / 2.6oz Freshly-grated Parmesan cheese - (abt 2 oz)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain.

  2. Meanwhile, melt butter in heavy large skillet over medium-high heat. Add chopped prosciutto and shallots and cook until shallots are translucent, stirring frequently, about 4 minutes. Add chopped mushrooms and cook until tender and juices evaporate, about 8 minutes. Remove from heat. Stir in ricotta, basil and parsley. Season to taste with salt and pepper.

  3. Pour marinara sauce into bottom of 8- by 8-inch baking dish. Spoon 1 rounded tablespoon mushroom mixture into each pasta shell. Place in prepared dish. Top with grated Parmesan. (Can be prepared 1 day ahead. Cover and refrigerate.)

  4. Bake until heated through, about 20 minutes. Transfer shells to plates. Spoon sauce over and serve.

  5. This recipe yields 2 servings.

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