Stuffed Shells with Spinach, Prosciutto and Cheese

Stuffed Shells with Spinach, Prosciutto and Cheese

Stuffed Shells with Spinach, Prosciutto and Cheese, what a great dish for the last “Saturday of Summer”.  These shells, stuffed with a prosciutto, spinach and ricotta cheese, are then baked with a light simple tomato sauce and finally topped with fresh mozzarella and sprinkled with imported parmesan.  This is great dish to serve when entertaining crowds, can be prepared in advance and presents well.  I love making stuffed pasta dishes, this one Stuffed Shells with Spinach, Prosciutto and Cheese is a great transitional recipe; summer to fall, I hope you will try it. Let’s Cook!

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Stuffed Shells with Spinach, Prosciutto and Cheese

A Stuffed Pasta dish combining shell shaped pasta with a creamy prosciutto, spinach and ricotta cheese filling.

Servings 6
Author whatsmickeycooking

Ingredients

  • 1 lb Imported shell shaped pasta, medium sized
  • 2 cups Ricotta cheese
  • 1 lg Egg
  • 1 lb Frozen spinach
  • 1/4 lb Thinly sliced prosciutto (imported)
  • 1/4 cup Imported Parmesan cheese+ for sprinkling
  • 1/2 lb Fresh mozzarella cheese
  • 2-3 cups Tomato Sauce (See Simple Tomato Sauce)
  • 2 cloves Garlic
  • 2 Scallions
  • 2 tbls Extra virgin olive oil
  • 1/4 cup Fresh Italian flat leaf parsley
  • Sea salt and fresh ground pepper to taste

Instructions

  1. Peel and finely dice the scallions and garlic.  In a saute pan, add olive oil, scallions and garlic on a medium low heat saute both until the scallions become translucent.

  2. Chop the prosciutto into tiny strips, add to the scallions and garlic.  With the spinach still frozen, carefully slice then  chop the spinach, add to the scallion, prosciutto mixture, continue cooking for another 3-4 minutes mix well add fresh ground pepper.  Let cool completely

  3. Fill a pasta pot with water and bring to a rolling boil, add sea salt and carefully add the shells, the shells are very delicate so be careful when handling, cook for 6 minutes less that the cooking time indicated on the package.  Carefully stir the pasta and drain.  Set aside until you are ready to stuff the pasta.

  4. When the spinach prosciutto mixture is cool, pour into a mixing bowl, add the ricotta, egg, parsley, parmesan  mix well

  5. Using a small teaspoon, carefully fill the shells one by one and place tightly in a baking dish

  6. Top with Simple Tomato Sauce (recipe in the index) slice the mozzarella cheese on top of the sauce and sprinkle with parmesan cheese.  Bake for 25-30 minutes in a preheated 350F oven.   Let set up for 5-10 minutes, then serve

    Stuffed Shells with Spinach, Prosciutto and Cheese

Buon Appetito!

Mickey


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