Prosciutto and Spinach Stuffed Shells - hearty pasta shells filled with savory ricotta, ribbons of flavorful prosciutto, and spinach, baked in a bed of marinara sauce with a blanket of mozzarella cheese.
Preheat the oven to 375°F. Butter your baking dish.
Bring a large pot of salted water to a boil and cook the pasta according to the package's directions, about 10 minutes, until al dente. Drain and set aside.
In a microwave safe bowl covered with plastic wrap, cook the spinach in the microwave for about 2 minutes. Chop the spinach. In a medium bowl, combine the chopped spinach, prosciutto, ricotta, egg, parmesan cheese, and pepper.
Pour marinara sauce into baking dish. Fill the pasta shells with about 1-2 tablespoons of the prosciutto, spinach, and ricotta mixture and arrange in the dish. Sprinkle top with mozzarella cheese.
Place in the oven and bake for about 25 minutes, or until the top of the dish is golden brown and the sauce is bubbling. Remove from the oven and serve immediately.
Notes
Adapted from Giada De Laurentiis' Shells with Crispy Pancetta and Spinach and Lasagna Rolls.