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Bon Appétit

Pasta Shells with Prosciutto, Ricotta and Mushrooms

4.3

(40)

Recipe information

  • Yield

    Serves 2

Ingredients

12 jumbo pasta shells
3 tablespoons butter
2 ounces prosciutto, fat trimmed, chopped
2 large shallots, chopped
8 ounces cremini or button mushrooms, chopped (about 3 cups)
1/2 cup ricotta cheese
3 tablespoons chopped fresh basil or 1 tablespoon dried, crumbled
3 tablespoons chopped fresh parsley
1 15-ounce container prepared marinara sauce (about 2 cups)
1/2 cup freshly grated Parmesan cheese (about 2 ounces)

Preparation

  1. Step 1

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

    Step 2

    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.

    Step 3

    Pour marinara sauce into bottom of 8x8-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.

TagsPastaCasserolePasta ShellsItalian AmericanItalianEuropeanProsciuttoHamMeatShallotVegetableMushroomRicottaCheeseDairyBasilHerbs & SpicesCanned TomatoTomatoParmesanMainDinnerNut FreeQuickEasyWeeknight MealsMake AheadOven BakeBon Appétit
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