For 4 to 6 servings of Liren’s stuffed shells, you will need three main ingredients: 12 ounces of jumbo shell-shaped pasta, 10 ounces of fresh baby spinach and 6 ounces of thinly-sliced and finely-chopped prosciutto. Aside from that, also have close-by some whole milk ricotta, a lightly-beaten egg, a cup of grated parmesan cheese, half a teaspoon of fresh-ground black pepper, a cup of marinara sauce and half a cup of shred mozzarella cheese.
Proceed to cook the pasta as per usual (or, for first-timers, as per the instructions on the box), until it’s firm, or al dente. Cook and then chop the spinach, then add to it the prosciutto, the ricotta, the egg, the parmesan and the pepper and mix it up. The resulting blend is now ready to be crammed into each shell – your dainty-handed decorative skills will come in handy at this stage. After you’ve sprinkled the stuffed shells with mozzarella cheese, slide the baking tray into the oven and keep it in for 25 minutes. Best served hot!
source - thebeautifulist
source - thebeautifulist