- 8
- 20 mins
- 115 mins
Ingredients
- 1 Box (12oz.) jumbo pasta shells
- 1 Tbs. extra-virgin olive oil, plus more for drizzling
- 4 oz. thinly sliced prosciutto, chopped
- 3 garlic cloves
- 1 red onion, chopped
- 1 head radicchio, cored and shredded (4 cups)
- 1 tsp. red-wine vinegar
- 12 oz. fresh riccota cheese (1 1/4 cups)
- 8 oz. fresh mozzarella cheese, chilled and cut into small cubes (1 cup)
- coarse salt and freshly ground pepper
- 5 cups favorite tomato sauce
- Unsalted butter, for dotting
- Garnish: finley grated paresan cheese
Preparation
Step 1
1. Bring a large pot of water to boil. Cook pasta shells for 10 min. Drain, and rinse. Transfer into a bowl. Drizzle with oil. Let cool.
2. Meanwhile, heat oil in a large high-sided skillet over medium heat. Cook prosciutto, garlic, and onion, stirring, until prosciutto starts to carmelize, 6 to 8 minutes. Add radicchio; cook until tender but not mushy, about 4 minutes. Stir in vinegar; cook until evaporated. Let cool slightly. Stir in rocotta and mozzarella; season with salt and pepper.
3. Pour 2 cups tomato sauce into the bottom of each of two 8x12 inch baking dishes. Stuff 32 shells with 1 heaping tablespoon filling each. Pack 16 shells into each dish. Cover with foil. Freeze if desired.
4. Preheat oven to 375 degrees. Dot shells with butter. Bake covered for 40 minutes. Uncover and raise oven temperature to 450 degrees. Bake until golden and bubbly, about 15 minutes more. Heat remaining cup tomato sauce; serve with shells. Garnish with parmesan cheese.