
Looking through many food blogs, most of the blogs actually have at least one stuffed shells pasta recipe and wanted to have one of my own. In my recipe, I added prosciutto, I think I am becoming an addict to prosciutto. I also wanted to try to add some sun-dried tomatoes to it. Finally, I throw in some chives which is not as a strong flavor than green onions. Like in lasagna, ricotta cheese is a must.
Serves 6-8
Preparation Time : 15 mins
Baking Time : 30 mins
Printable Recipe
Ingredients
16 jumbo pasta shells
150g prosciutto, roughly chopped
2 tbsp snipped chives
2 large handful basil, roughly chopped
2 cups ricotta cheese
1 cup (150g) sun-dried tomatoes, cut into small pieces
1 1/2 cups mozzerella cheese
3 cups of your favorite bottled pasta sauce
Procedure
1. Cook pasta as directed in a large pot in boiling water until al dente. Drain and return to pot to keep warm.
2. Meanwhile, place prosciutto, chives and basil in a blender or food processor until chopped.




Mmmmm, that looks great! I'm always looking for new (but EASY) dishes to try. This is going on the list!
ReplyDelete