Jumbo Pasta Shells with Prosciutto, Mushrooms and Ricotta
(Conchiglioni con Prosciutto, Funghi e Ricotta)
Ingredients:
2 ounces prosciutto, chopped
8 ounces crimini or button mushrooms, chopped (about 3 cups)
2 large shallots, chopped
1/2 cup ricotta cheese
One 15-ounce container prepared marinara sauce (about 2 cups)
3 tablespoons butter
3 tablespoons chopped fresh basil or 1 tablespoon dried, crumbled
3 tablespoons chopped fresh parsley
12 jumbo pasta shells
1/2 cup freshly grated Parmigiano cheese (about 2 ounces)
Directions:
Preheat oven to 350°F.
Cook pasta in large pot of boiling salted water until 'al dente', stirring
occasionally to prevent sticking.
Drain.
Melt butter in heavy large skillet over medium-high heat.
Add chopped prosciutto and shallots and cook until shallots are translucent,
stirring frequently, about 4-5 minutes.
Add chopped mushrooms and cook until tender and juices evaporate, about 8-10
minutes.
Remove from heat.
Stir in ricotta cheese, 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 Parmigiano cheese.
Bake until heated through, about 20 minutes.
Transfer shells to plates.
Spoon sauce over and serve. Serves 2.