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Pasta Shells stuffed with Cheese Recipe

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This recipe for Pasta Shells stuffed with Cheese, by , is from Greater Gnadt Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Waters

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 350.

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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