Stuffed Shells

Pasta stuffed with yummy stuff and topped with cheese... ummm, duh! Of course, I put it on my to do list!

*note: I made a half the recipe below because this makes 32 stuffed shells or 2 8x12 baking dishes*

Stuffed Shells

Adapted from MarthaStewart.com

Ingredients

1 box jumbo pasta shells (even if you're making half, still cook all the shells bc I found many break)

1 tbsp extra virgin olive oil, plus more for drizzling

4 oz thinly sliced prosciutto, chopped

3 garlic cloves, minced

1 red onion, chopped

1 head radicchio lettuce (cored and shredded, about 4 c)

1 tbsp red wine vinegar

12 oz ricotta cheese

8 oz mozzarella cheese, cut into cubes

Salt

Pepper

5 c of your favorite tomato sauce

Directions

Bring a pot of water to boil. Cook pasta shells for 10 min. Drain, rinse, transfer to a bowl. Drizzle with olive oil and set aside.

Heat oil in a large skillet over medium heat. Cook prosciutto, garlic, and onion, stirring until prosciutto starts to caramelize, 6 to 8 min. Add radicchio, cook until tender but not mushy, about 4 min. Stir in vinegar, cook until evaporated. Let cool slightly then stir in ricotta and mozzarella.

Pour 2 c tomato sauce into the bottom of each of two 8x12 inch baking dishes. Stuff 32 shells with 1 heaping tbsp filling each. Pack 16 shells into each dish. Here I poured more tomato sauce over the shells cause I like sauce and I covered the shells in shredded Parmesan cheese. Cover with foil (freeze now, if desired).

Preheat oven to 375 degrees. Dot shells with butter. Bake, covered, for 40 minutes. Uncover, and raise oven temperature to 450 degrees. Bake until golden and bubbly, about 15 min more. Heat remaining sauce and serve with the shells.