Stuffed Pasta Shells
Ingredients:
- whole milk ricotta - 15 ounces
- fresh baby spinach - 8 ounces
- grated mozzarella cheese - 1/2 cup
- grated parmesan cheese - 1/2 cup
- thinly sliced prosciutto, chopped - 3 ounces
- egg, slightly beaten - 1
- salt - 1/2 t
- black pepper - 1/4 t
- pasta shells - 20
- extra mozzarella and parmesan for sprinkling on top -
- stewed tomatoes - 14.5 ounce can
- tomato sauce - 14/5 ounce
- dried basil - 1/2 t
- dried oregano - 1/2 t
- garlic salt - 1/4 t
Instructions:
Cook pasta in salted boiling water per package directions. In a saucepan, cook spinach in boiling water for 1 - 2 minutes until wilted, drain, squeeze out excess water, roughly chop spinach. In a bowl, blend together ricotta, spinach, mozzarella, parmesan, prosciutto, egg, salt and pepper; set aside. In a second bowl, mix together stewed tomatoes, tomato sauce, basil, oregano and garlic salt.
Cover the bottom of a 13 x 9 inch casserole dish with a thin layer of tomato mixture. Fill pasta shells with, about 1½ - 2 T ricotta mixture per shell. Place shells in the baking pan. Spoon remaining tomato mixture evenly over the shells. Sprinkle extra mozzarella and parmesan cheese over top. Cover tightly with foil.
Bake in a preheated 400 degree oven for 20 minutes. Uncover, bake for another 15 minutes, until cheese is melted.
