Spinach and Prosciutto Stuffed Shells
Ingredients
- For the shells:
- 15 oz. whole milk ricotta
- 8 ounces fresh baby spinach
- 1/2 cup grated mozzarella cheese
- 1/2 cup grated parmesan cheese
- 3 ounces thinly sliced prosciutto, chopped
- 1 large egg, slightly beaten
- 1/2 teaspoon salt
- 1/4 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
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic salt
Instructions
- Cook pasta shells in salted boiling water according to package directions.
- Cook the spinach in boiling water for 1-2 minutes until wilted. Drain and squeeze excess water out and roughly chop spinach.
- 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 1 1/2 – 2 tablespoons per shell. Arrange the shells neatly in the baking pan.
- 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. Uncover and continue baking for another 15 minutes, until cheese is melted.