Ingredients

How to make it

  • Heat oven to 375F.
  • Spray 2 qt. square baking dish with nonstick cooking spray.
  • Cook pasta according to package directions. (I find it easier to lessen the recommended cooking time by about 2 minutes - the shells are firmer, less likely to fall apart, and they will finish cooking in the oven) Drain pasta, and rinse with cold water to cool.
  • Heat oil in a medium skillet over medium heat until hot. Add garlic and prosciutto and cook 2-3 minutes or until garlic is light golden brown.
  • In medium bowl, combine 1/2 the prosciutto mixture with ricotta cheese, Parmesan cheese, basil, and egg and mix well. Stir spaghetti sauce into prosciutto mixture remaining in skillet.
  • Spoon ricotta mixture into pasta shells and place in baking dish. Spoon spaghetti sauce mixture over shells. Cover with foil.
  • Bake for 35 -40 minutes or until thoroughly heated.
  • Serve immediately.
  • http://www.flavorsofitaly.blogspot.com

Reviews & Comments 6

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    " It was excellent "
    lbrooks26 ate it and said...
    Just wanted to tell you that I made this dish on Thursday nite for my daughter and I. Soooooo good!!! I did add diced mozzerella to the filling and some on top of the shells to bake. If I could change my 5 to a 10, I would. Thanks again. Lorraine
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    " It was excellent "
    lbrooks26 ate it and said...
    OMG!!! Mouth watering deliciousness!!! You got a 5 from me. Lorraine
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  • lunasea 6 years ago
    Sounds like something I would adore. Thanks for the recipe! I will let you know when I make it. =)
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  • esherbow 6 years ago
    Haven't found gluten-free large shells yet. This is a little more specific than your lasagne directions that I asked you for. It seems adaptable--I would assemble according to lasagne directions... Do you see a problem with this?
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    " It was excellent "
    chezzane ate it and said...
    Love pasta!mama mia..lol;)
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  • borinda 6 years ago
    Stuffed shells = bliss. Toss in some basil and I will bring the wine!! This is a perfect one.
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