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Ingredientes
- 12 x jumbo pasta shells
- 3 Tbsp. butter
- 2 ounce prosciutto fat trimmed, minced
- 2 lrg shallots minced
- 8 ounce cremini or possibly button mushrooms minced (about 3 c.)
- 1/2 c. ricotta cheese
- 3 Tbsp. minced fresh basil or possibly 1 Tbsp. dry crumbled
- 3 Tbsp. minced fresh parsley
- 1 ct prepared marinara sauce (about 2 c.) (15-oz)
- 1/2 c. freshly grated Parmesan cheese (about 2 ounces)
Direcciones
- Preheat oven to 350F. Cook pasta in large pot of boiling salted water till just tender but still hard to bite, stirring occasionally to prevent
- sticking. Drain.
- Meanwhile, heat butter in heavy large skillet over medium-high heat. Add in minced prosciutto and shallots and cook till shallots are translucent/soft, stirring frequently, about 4 min. Add in minced mushrooms and cook till tender and juices evaporate, about 8 min. Remove from heat.
- Stir in ricotta, basil and parsley. Season to taste with salt and pepper.
- Pour marinara sauce into bottom of 8x8-inch baking dish. Spoon 1 rounded Tbsp. mushroom mix into each pasta shell. Place in prepared dish. Top with grated Parmesan. (Can be prepared 1 day ahead. Cover and chill.) Bake till heated through, about 20 min. Transfer shells to plates. Spoon sauce over and serve.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 478g | |
| Calories 885 | |
| Calories from Fat 556 | 63% |
| Total Fat 62.93g | 79% |
| Saturated Fat 38.89g | 156% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 1328mg | 55% |
| Potassium 1324mg | 38% |
| Total Carbs 40.83g | 11% |
| Dietary Fiber 2.8g | 9% |
| Sugars 16.42g | 11% |
| Protein 40.4g | 65% |
