Spinach and Prosciutto Stuffed Shells Recipe

Name: Spinach and Prosciutto Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 Large Pasta Shells; 8 ounces, weight Fresh Baby Spinach; 15 ounces, weight Whole Milk Ricotta; 1/2 cups Grated Mozzarella Cheese; 1/2 cups Grated Parmesan Cheese; 3 ounces, weight Thinly Sliced Prosciutto, Chopped; 1 Large Egg (slightly Beaten); 1/2 teaspoons Salt; 1/4 teaspoons Pepper; Additional Shredded Mozzarella And Parmesan For Sprinkling On Top; 14- 1/2 ounces, weight Canned Stewed Tomatoes; 14- 1/2 ounces, weight Canned Tomato Sauce; 1/2 teaspoons Dried Basil; 1/2 teaspoons Dried Oregano; 1/4 teaspoons Garlic Salt

Servings: persons

20 Large Pasta Shells
8 ounces, weight Fresh Baby Spinach
15 ounces, weight Whole Milk Ricotta
1/2 cups Grated Mozzarella Cheese
1/2 cups Grated Parmesan Cheese
3 ounces, weight Thinly Sliced Prosciutto, Chopped
1 Large Egg (slightly Beaten)
1/2 teaspoons Salt
1/4 teaspoons Pepper
Additional Shredded Mozzarella And Parmesan For Sprinkling On Top
14- 1/2 ounces, weight Canned Stewed Tomatoes
14- 1/2 ounces, weight Canned Tomato Sauce
1/2 teaspoons Dried Basil
1/2 teaspoons Dried Oregano
1/4 teaspoons Garlic Salt

1
Preheat oven to 400 F. Cook pasta shells in a pot of salted boiling water according to package directions.
2
Cook the spinach in another pot of boiling water for 1-2 minutes until wilted.
3
Then drain it, squeeze out the excess water and roughly chop.
4
In a medium bowl, mix the ricotta, spinach, mozzarella, Parmesan, prosciutto, egg, salt and pepper until well blended.
5
Set aside.
6
In another medium bowl, mix the stewed tomatoes, tomato sauce, basil, oregano and salt.
7
In a 9x13 baking dish, spread a thin layer of the tomato mixture to cover the bottom of the pan.
8
Divide the ricotta filling among the stuffed shells, about 1 1/2 2 tablespoons per shell.
9
Arrange the shells neatly in the baking pan with the filling side facing up.
10
Spoon remaining tomato mixture over the shells and sprinkle with extra mozzarella and Parmesan cheese.
11
Cover tightly with foil and bake for 20 minutes at 400 F. Uncover and continue baking for another 15 minutes, until cheese is melted.
12
Filling recipe from Giada De Laurentiis Lasagna Rolls.

2190

kcal

Calories

Fat

407

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 15 ingredients. The key ingredients include: 20 Large Pasta Shells, 8 ounces, weight Fresh Baby Spinach, 15 ounces, weight Whole Milk Ricotta, 1/2 cups Grated Mozzarella Cheese, and more.

Yes, Spinach and Prosciutto Stuffed Shells falls under the Vegetarian 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.

Spinach and Prosciutto Stuffed Shells

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