Pasta Shells With Prosciutto, Ricotta And Mushrooms
- 12 jumbo pasta shells
- 3 tablespoons butter
- 2 ounces prosciutto fat trimmed, and chopped
- 2 large shallots chopped
- 8 ounces cremini or button mushrooms chopped (abt 3 cups)
- 1/2 cup ricotta cheese
- 3 tablespoons chopped fresh basil (or 1 tbspn dried basil, crumbled)
- 3 tablespoons chopped fresh parsley
- Salt to taste
- Freshly-ground black pepper to taste
- 1 container prepared marinara sauce - (15 oz) (abt 2 cups)
- 1/2 cup freshly-grated Parmesan cheese (abt 2 oz)
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.