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Receta Pasta Shells With Prosciutto, Ricotta And Mushrooms
by Global Cookbook

Pasta Shells With Prosciutto, Ricotta And Mushrooms
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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

  1. 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
  2. sticking. Drain.
  3. 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.
  4. Stir in ricotta, basil and parsley. Season to taste with salt and pepper.
  5. 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.
  6. Serves 2.