Pasta with Prosciutto
Ricotta and Mushrooms Recipe

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Type: Pasta with Prosciutto
Ricotta and Mushrooms Free Cooking Recipe – Pasta

Um! Yummy!

Ingredients / Directions
12 jumbo pasta shells
3 tbsp butter
2 ounces prosciutto
fat trimmed
chopped
2 large shallots
chopped
8 ounces cremini or button mushrooms
chopped (about 3 cup(s)s)
1/2 cup(s) Ricotta cheese
2 tbsp chopped fresh basil or 1 tbsp dried
crumbled
2 tbsp chopped fresh parsley
1 15-ounce container prepared marinara sauce (about 2 cup(s)s)
1/2 cup(s) freshly grated Parmesan cheese Preheat oven to 350?F. 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 medium-high 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 8×8-inch 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.

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