3/4 cup sliced prosciutto (cooked ham may be substituted, but lessens the flavor)
1 cup ricotta cheese
1/3 cup grated Parmesan cheese
1/2 tsp dried basil
14 oz of your favorite homemade or purchased tomato sauce
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.