Pasta with Prosciutto
Ricotta and Mushrooms Recipe

Peanut Butter Brown Betty Recipe

| Pies And Pastries

Type: Peanut Butter Brown Betty Free Cooking Recipe - Pies And Pastries Unbelievable! Ingredients / Directions 4 large applescoredpeeled and sliced1/2 cup(s) raisins1 teaspoon cinnamon1/2 cup(s) granulated sugar2 tablespoons lemon juice1/4 cup(s) butter or margarine1/2 cup(s) brown su

[ read more ]

Tag : Bread

Cream Puff Squares Recipe

| Dessert

Type: Cream Puff Squares Free Cooking Recipe - Dessert Try this one! Ingredients / Directions Crust3/4 cup(s) water6 tablespoons butter or margarine3/4 cup(s) all-purpose flour3 eggsFilling and Topping2 cup(s)s cold milk2 (3.4 ounce) boxes vanilla or chocolate instant pudding1 (8 ounc

[ read more ]

Tag : Bread, Pudding

Root Beer Float Cake Recipe

| Cakes

Type: Root Beer Float Cake Free Cooking Recipe - Cakes Yes! Ingredients / Directions 1 (18.25 ounce) box yellow cake mix1 (12 ounce) can root beer1/4 cup(s) vegetable oil3 large eggsRoot Beer Glaze1/2 cup(s) confectioners'' sugar3 tablespoons root beerPreheat oven to 350 degrees F.Bea

[ read more ]

Tag : Bread, Pudding, Cake

Peachy Amaretto

| Drink Master

Cooking receipe to make Peachy Amaretto under category Drink Master. You may find some video clips related to this receipe below. 1 cup Vanilla Ice Cream 1 cup Peaches 1 cup AmarettoBlend ingredients until smooth. Serve in parfait glasses. Makes 3-4 servings.

[ read more ]

Videos on this recipe or similar recipes. _______________________________________
RSS
Follow by Email
Facebook
Twitter


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.

Related Recipe