Stuffed Shells with Prosciutto and Spinach Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Stuffed Shells with Prosciutto and Spinach

LAURAHALE34665
3Ingredients
85Minutes
660Calories
Read Directions
Add to Meal Planner

Add to Meal Planner

Description

I can never have too many macaroni recipes. I could eat macaroni every day! And I love Italian cheeses. Mozzarella, Fontina, Ricotta, Parmigiano-Reggiano, I love them all. I only use three cheeses in this recipe, they are the classics.

Ingredients

US|METRIC
6 SERVINGS
  • 1 teaspoon pepper
  • 3 cups milk
  • tomato
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    Directions

    1. Cook your shells in a large pot of boiling water for about 8 minutes. Drain and run under cold water until they are cool. Set aside. In a large bowl mix all the ingredients for the filling together. Put the bowl in the refrigerator until the sauce is done. In a large heavy bottom sauce pan, melt the butter and then stir in the flour with a whisk. When it comes together in a clump, add the milk. Whisk over medium high heat until it begins to bubble around the sides of the pan and starts to thicken. Lower the heat and add the Parmigiano-Reggiano, salt, pepper and nutmeg. Whisk well then turn the heat off.
    2. Butter the bottom of a large casserole pan then ladle enough sauce in to cover the bottom. Take your cheese mixture out of the refrigerator and begin filling your shells. I don't like to over stuff them. I like to be able to close the shell up at the top. Place them in the casserole dish in rows. Pour the remaining sauce over the shells. Top with the Parmigiano-Reggiano, then the tomatoes and then the grated mozzarella. Cover with tin foil and cook 40 minutes. Remove the tin foil and cook for another 10 minutes.
    3. I usually make lasagna but when you don't have the time to layer it all together, stuffed shells are a great idea. Most of the time I use spaghetti sauce on my stuffed macaroni but today I decided to try it with a cheesy béchamel. It came out delicious and I decided I am going to make it this year for Christmas too! I think you will enjoy it also.

    NutritionView More

    Unlock full nutritional details with subscription

    660Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories660Calories from Fat300
    % DAILY VALUE
    Total Fat33g51%
    Saturated Fat19g95%
    Trans Fat
    Cholesterol145mg48%
    Sodium1590mg66%
    Potassium670mg19%
    Protein38g75%
    Calories from Fat300
    % DAILY VALUE
    Total Carbohydrate51g17%
    Dietary Fiber3g12%
    Sugars10g20%
    Vitamin A70%
    Vitamin C8%
    Calcium80%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    PlanShop