There’s not a lot to say about this except I made this as part of dinner for roomie Wednesday and it was SO good. I served it with chicken marsala and a DELICIOUS salad that my friend Avery made that had the best vegetable in it (butternut squash, durrr). I have always wanted to make stuffed shells and my roommates had bought some jumbo shells a few weeks ago so this was a perfect opportunity. They were SO easy (and stuffing them was kinda fun!) and everyone really enjoyed them. I topped them with the creamy pesto I had made earlier because one of my roommates doesn’t really like tomato sauce, but I think they would be equally good, if not better, with a nice, bright red sauce.
Stuffed Pasta Shells with Creamy Pesto
- Jumbo stuffing shells, I used about 25 for five people
- 20 oz. ricotta cheese
- 6 slices prosciutto, cut into strips
- 1 egg
- 3/4 cup Asiago cheese
- 1 pinch nutmeg
- salt and pepper, to taste
- 3/4 cup creamy pesto
Start by cooking your pasta according to package directions. Drain and reserve.
Make the ricotta mixture by combining the ricotta and Asiago in a medium bowl with the salt and pepper and nutmeg.
Add the egg and stir it in until well combined with 3/4 cup of the cheese. Add the prosciutto and fold in until it is completely combined.
Preheat the oven to 350 degrees and spray a baking dish with cooking spray. Taking one (cooled down!) pasta shell at a time, stuff it with the ricotta cheese mixture and place it in the baking dish. Don’t be shy with the stuffing. Mine were actually bursting.
When you have finished with all the shells, drizzle the pesto over them and top with cheese.
Pop the shells in the oven for about 35 minutes or until the cheese is bubbling. Remove from the oven, let cool, and dig in!