Recipe - Pasta Shells With Prosciutto Ricotta And Mushrooms

12 Jumbo pasta shells
3 tablespoon Butter
2 ounce Prosciutto; fat trimmed,
; chopped
2 lg Shallots; chopped
8 ounce Cremini or button mushrooms;
chopped (about 3
; cups)
One half cup Ricotta cheese
3 tablespoon Chopped fresh basil or 1
tablespoon dried; crumbled
3 tablespoon Chopped fresh parsley
1 Container prepared marinara
sauce; (about 2 cups)
; (15ounce)
One half cup Freshly grated Parmesan
cheese; (about 2 ounces)

Preheat oven to 350F. 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 mediumhigh 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 8x8inch 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.

Serves 2.

Bon Appetit December 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.