Pasta Shells With Prosciutto, Ricotta And Mushrooms

Recipe Ingredients

12		Jumbo pasta shells
3 tablespoons	45ml	Butter
2 oz	56g	Prosciutto - fat trimmed,
		And chopped
2		Shallots - chopped (large)
8 oz	227g	Cremini or button mushrooms - chopped
		= (abt 3 cups)
1/2 cup	73g / 2.6oz	Ricotta cheese
3 tablespoons	45ml	Chopped fresh basil
		= (or 1 tbspn dried basil, crumbled)
3 tablespoons	45ml	Chopped fresh parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Container prepared marinara sauce - (15 oz
		= (abt 2 cups)
1/2 cup	73g / 2.6oz	Freshly-grated Parmesan cheese - (abt 2 oz)

Recipe Instructions

Preheat oven to 350 degrees. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain.

Meanwhile, melt butter in heavy large skillet over medium-high heat. Add chopped prosciutto and shallots and cook until shallots are translucent, stirring frequently, about 4 minutes. Add chopped mushrooms and cook until tender and juices evaporate, about 8 minutes. Remove from heat. Stir in ricotta, basil and parsley. Season to taste with salt and pepper.

Pour marinara sauce into bottom of 8- by 8-inch baking dish. Spoon 1 rounded tablespoon mushroom mixture into each pasta shell. Place in prepared dish. Top with grated Parmesan. (Can be prepared 1 day ahead. Cover and refrigerate.)

Bake until heated through, about 20 minutes. Transfer shells to plates. Spoon sauce over and serve.

This recipe yields 2 servings.

Source:
Bon Appetit, December 1991

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.