Family Gatherings and Stuffed Shells

Danny de la Cruz @ VRAI Magazine

by Danny de la Cruz

Family gatherings most often revolve around food. And when it comes to food, satisfying the varied taste buds seated around your table can be a challenge. This Stuffed Shells with Prosciutto and Spinach recipe is a wonderful and easy solution to do just that. Since we’re talking about individual shells, it’s easy to customize this if needed. But, when you taste this recipe as is, you may not even need to adjust it since I know everyone will agree — it’s just that good!

In the event you need to adjust, simply split the cheese filling into equal amounts and add/remove ingredients as needed. For the non meat eaters, exclude the prosciutto and substitute chopped mushrooms (but not too fine or it will darken the cheese mixture). For more color, chopped red pepper adds a nice splash and sweet flavor.

Stuffed Shells with Prosciutto and Spinach
 
Author:
Recipe type: Pasta
Cuisine: Italian
Serves: 18 Shells
Ingredients
  • 6 oz Jumbo Shells (1/2 box or approx. 18 shells)
  • 2 cups Ricotta Cheese
  • 2 cups Italian 4-Cheese Blend (mozzarella, mild cheddar, provolone and asiago - finely shredded)
  • 2 Eggs
  • 3 oz Prosciutto (chopped)
  • 1 cup Spinach (chopped)
  • Pepper
  • Salt
  • Olive Oil
  • 3 cloves Garlic (crushed)
  • 1 small onion (chopped)
  • 2 cans Crushed or Diced Tomatoes (15 ounces each)
  • 1 teaspoon Basil (fresh or dried)
  • 1 teaspoon Oregano (fresh or dried)
Instructions
  1. Prepare shells according to package directions, then drain and set aside.
  2. Preheat oven to 400 degrees Fahrenheit.
  3. In a large bowl, combine ricotta, shredded cheeses (reserve ¼ cup for topping shells at the end), eggs, prosciutto and spinach, then lightly season with salt and pepper before mixing well.
  4. Stuff each shells with cheese mixture and set aside.
  5. Drizzle olive oil into a large sauce pan over medium heat. Once hot, sauté onions until translucent, then add garlic and cook until lightly golden. Add in crushed tomatoes, basil and oregano and mix well.
  6. Continue heating for 15 minutes and then season with salt and pepper to taste.
  7. Spoon half of the sauce into a 9x13 baking dish then place shells on top of sauce with openings facing up. Top with remaining sauce and remaining shredded cheese blend.
  8. Bake for 30 minutes, covered.

2 comments

  1. Clipped to Evernote, Danny. Spinach and prosciutto…. what’s not to love?

  2. You are so right Elen – thank you 😀

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