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Prosciutto and Mushroom Stuffed Shells

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Submitted by: Jane Dixon
Servings: 4          Prep Time: 25 min.          Cook Time: 40 min.
Outstanding! I filled some shells with the prosciutto and mushroom mixture and left some plain for the kids but 2 of my 3 kids preferred the mushroom stuffed shells - what a shocker.
 

INGREDIENTS

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DIRECTIONS

• 12 jumbo pasta shells
• 2 tbsp butter, with salt
• 2 shallot(s), finely chopped
• 3 oz prosciutto, torn
• 8 oz mushrooms, chopped
• 1/2 cup(s) ricotta cheese, low fat
• 2 tbsp basil (fresh), chopped
• 2 cup(s) marinara sauce
• 1/4 cup(s) parmesan cheese, grated
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1. Cook shells al dente in salted water, stirring occasionally so they don't stick (about 8-9 minutes). Drain and set aside.
2. Preheat oven to 350 degrees.
3. Saute shallots and prosciutto in butter in a medium skillet over medium heat for a few minutes. Add chopped mushrooms and cook for about 8 more minutes or until the liquid from the mushrooms is absorbed. Remove from heat.
4. Combine ricotta with mushroom mixture and basil (or parsley).
5. Pour marinara in bottom of 9 X 13 dish. Fill shells with a large spoonful of mushroom and cheese mixture. Place in pan. Top with shredded parm. Bake for 20 minutes or until bubbly.
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Note: Jane uses a food chopper to quickly chop her mushrooms.
Suggested Side:  Italian Chop Salad
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Recipe Comments

Sarah at 2/8/2010 4:56:29 PM
This was an excellent dish! Easy to make and very tasty!! And just as good the next day when I had the leftovers for lunch.
Nina Jacobs at 3/2/2010 8:44:28 AM
Delicious! A 'must have' in your recipe book.
Jenny at 1/16/2011 4:07:15 PM
I got this recipe out of Richmond Family Magazine and it was fantastic! The whole family loved it and I am sure it will become a favorite, plus a meal I make to moms in need! I added sun-dried to tomatoe and minced garlic. Thank you for making cooking yummy and fun!
Chris at 2/2/2011 6:49:31 PM
Delicious and so easy! I made this, assuming the kids wouldn't eat the mushroom/prosciutto filling but they LOVED it as much as the ones I made w/ plain ricotta/basil filling. I just used a package (4oz) of pre-cubed prosciutto to make it easier.
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Recipe Photos

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