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Pasta Shells stuffed with Cheese Recipe

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This recipe for Pasta Shells stuffed with Cheese is from Greater Gnadt Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24 jumbo pasta shells ( approx. 6 oz.)
1 lb. ricotta cheese
1/4 lb. shredded mozzarella cheese
1/4 c. fresh grated parmesan cheese
1 egg, beaten
3 slices thinly sliced prosciutto ham, chopped fine
2 tsp. fresh basil or 1 tsp. dried basil
grated nutmeg
black pepper
1/2 tsp. salt
2 c. tomato sauce
Directions:
Directions:
Bring water to boil for pasta and preheat oven to 350º.

Mix 3 cheeses together. Stir in beaten egg and ham. Add basil, a sprinkle of nutmeg, salt and pepper to taste and mix.

Add salt to boiling water and cook shells until just tender, about 9 minutes. Drain in colander. While shells are still warm, use teaspoon to fill them with cheese mixture. Hold shells in a folded clean tea towel to protect hands while filling.

Layer just enough of the tomato sauce to cover bottom of 13" x 9" baking dish. Arrange stuffed shells on top and cover with the remaining sauce. Bake 30 minutes until heated through and bubbly.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 1/2 hours

 

 

 

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