Spinach and Prosciutto Stuffed Shells
Ingredients:
- whole milk ricotta - 15 ounces
- fresh baby spinach - 8 ounces
- grated mozzarella cheese - 1/2 cup plus extra for topping
- grated parmesan cheese - 1/2 cup plus extra for topping
- thinly sliced prosciutto, chopped - 3 ounces
- egg, slightly beaten - 1
- salt - 1/2 tsp
- black pepper - 1/4 tsp
- pasta shells - 20
- stewed tomatoes - 14.5 ounce can
- tomato sauce - 14.5 ounce can
- dried basil - 1/2 tsp
- dried oregano - 1/2 tsp
- garlic salt - 1/4 tsp
Instructions:
Cook pasta in salted boiling water per package directions to al dente.
In a saucepan, cook spinach in boiling water until wilted, 1 - 2 minutes. Drain, squeeze excess water out, roughly chop spinach. In a bowl, mix togethet ricotta, spinach, mozzarella, parmesan, prosciutto, egg, salt and pepper; set aside. In a second bowl, mix together stewed tomatoes, tomato sauce, basil, oregano and salt.
Spread a thin layer of tomato mixture, in a 13 x 9 inch casserole pan covering the bottom. Fill shells with 1 1/2 - 2 T ricotta filling. Place shells in casserole. Spoon remaining tomato mixture over shells; sprinkle with extra mozzarella and parmesan cheese.
Cover tightly with foil. Bake in a preheated 400 degree oven for 20 minutes. Uncover, continue baking for 15 minutes, until cheese is melted.
