Cooking Index - Cooking Recipes & IdeasPasta Shells With Prosciutto, Ricotta And Mushrooms Recipe - Cooking Index

Pasta Shells With Prosciutto, Ricotta And Mushrooms

Type: Pasta
Courses: Main Course
Serves: 2 people

Recipe Ingredients

12   Jumbo pasta shells
3 tablespoons 45mlButter
2 oz 56gProsciutto - fat trimmed,
  And chopped
2   Shallots - chopped (large)
8 oz 227gCremini or button mushrooms - chopped
  = (abt 3 cups)
1/2 cup 73g / 2.6ozRicotta cheese
3 tablespoons 45mlChopped fresh basil
  = (or 1 tbspn dried basil, crumbled)
3 tablespoons 45mlChopped fresh parsley
  Salt - to taste
  Freshly-ground black pepper - to taste
1   Container prepared marinara sauce - (15 oz
  = (abt 2 cups)
1/2 cup 73g / 2.6ozFreshly-grated Parmesan cheese - (abt 2 oz)

Recipe Instructions

Preheat oven to 350 degrees. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain.

Meanwhile, melt butter in heavy large skillet over medium-high heat. Add chopped prosciutto and shallots and cook until shallots are translucent, stirring frequently, about 4 minutes. Add chopped mushrooms and cook until tender and juices evaporate, about 8 minutes. Remove from heat. Stir in ricotta, basil and parsley. Season to taste with salt and pepper.

Pour marinara sauce into bottom of 8- by 8-inch baking dish. Spoon 1 rounded tablespoon mushroom mixture into each pasta shell. Place in prepared dish. Top with grated Parmesan. (Can be prepared 1 day ahead. Cover and refrigerate.)

Bake until heated through, about 20 minutes. Transfer shells to plates. Spoon sauce over and serve.

This recipe yields 2 servings.

Source:
Bon Appetit, December 1991

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