Stuffed Shells

By á-42947

Ingredients

• 1 box jumbo pasta shells (12oz)
• 1 TBSP extra virgin olive oil p, (plus more for drizzling)
• 4 ounces thinly sliced prosciutto, chopped
• 3 garlic cloves minced
• 1 red onion, chopped
• 1 head 4 Cups radicchio cored and shredded
• 1 tsp red wine vinegar
• 12 ounces fresh ricotta cheese, (1 1/4 c)
• 8 ounces fresh mozzarella cheese, (chilled and cut into small cubes) 1 cup
• coarse salt and fresh pepper
• 5 cups tomato sauce
• unsalted butter, for dotting
• Garnish: finely grated parmesan cheese
• 1 lb ground beef

Details

Preparation time 20mins
Cooking time 90mins
Adapted from foodnetwork.com

Preparation

Step 1

1. Bring a large pot of water to boil, cook pasta shells for 10 minutes. Drain and rinse. Transfer to a bowl, drizzle with oil, and 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, 6-8minutes. Add radicchio, cook until tender but not mushy, about 4 minutes. Stir in vinegar; cook until evaporated. Let cool slightly. Stir in ricotta and mozzarella; season with salt and pepper.
3. Pour 2 cups tomato sauce into the bottom of each two 8 by 12 inch baking dishes. Stuff 32 shells with 1 heaping tablespoon filling each. Pack 16 shells into each dish. Cover with foil. Can freeze if desired.
4. Preheat oven to 375. Dot shells with butter, bake covered for 40 minutes/ Uncover, and raise oven temp to 450, bake until golden and bubbly about 15 minutes more. Heat remaining cup of tomato sauce; serve with shells, garnish with parmesan cheese.