Pasta Shells with Prosciutto, Ricotta and Mushrooms

Name: Pasta Shells with Prosciutto, Ricotta and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 jumbo pasta shells; 3 tablespoons butter; 2 ounces prosciutto, fat trimmed, chopped; 2 large shallots, chopped; 8 ounces cremini or button mushrooms, chopped (about 3 cups); 1/2 cup ricotta cheese; 3 tablespoons chopped fresh basil or 1 tablespoon dried, crumbled; 3 tablespoons chopped fresh parsley; 1 15-ounce container prepared marinara sauce (about 2 cups); 1/2 cup freshly grated Parmesan cheese (about 2 ounces)

Servings: persons

1
Preheat oven to 350F.
2
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking.
3
Drain.
4
Meanwhile, melt butter in heavy large skillet over medium-high heat.
5
Add chopped prosciutto and shallots and cook until shallots are translucent, stirring frequently, about 4 minutes.
6
Add chopped mushrooms and cook until tender and juices evaporate, about 8 minutes.
7
Remove from heat.
8
Stir in ricotta, basil and parsley.
9
Season to taste with salt and pepper.
10
Pour marinara sauce into bottom of 8x8-inch baking dish.
11
Spoon 1 rounded tablespoon mushroom mixture into each pasta shell.
12
Place in prepared dish.
13
Top with grated Parmesan.
14
(Can be prepared 1 day ahead.
15
Cover and refrigerate.)
16
Bake until heated through, about 20 minutes.
17
Transfer shells to plates.
18
Spoon sauce over and serve.

1313

kcal

Calories

Fat

226

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 jumbo pasta shells, 3 tablespoons butter, 2 ounces prosciutto, fat trimmed, chopped, 2 large shallots, chopped, and more.

Yes, Pasta Shells with Prosciutto, Ricotta and Mushrooms falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!