Risotto Pasta Shells Recipe

Name: Risotto Pasta Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbs butter; 1/2 box pasta shells; 1/4 c. sundried tomatoes; 1/2 onion or 2 shallots; 2 cloves garlic; 1/2 c.white wine; water; 1/2 jar vodka sauce; 4 oz prosciutto; 1/4 cup parmesan

Servings: persons

1
1. place slices of prosciutto on lightly greased cookie sheet. Bake at 350 for 5 minutes or until crispy. Set aside.
2
2. Sautee onion in butter for 3 minutes. Add garlic and sautee 1 additional minute
3
3. add sundried tomatoes and sautee 1 minute
4
4 add pasta shells and stir to cover with butter, sautee 1 more minute
5
5. add wine and cook until liquid evaporates
6
6. add vodka sauce and enough water just to cover pasta
7
7. cover and simmer 10 minutes until liquid is mostly evaporated
8
8.remove from heat and stir in parmesan.
9
9. serve and top with prosciutto

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 tbs butter, 1/2 box pasta shells, 1/4 c. sundried tomatoes, 1/2 onion or 2 shallots, and more.

Yes, Risotto Pasta Shells 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.

Risotto Pasta Shells

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