Shells With Ricotta Cheese Stuffing Recipe
Ingredients
| Ricotta cheese | 1 pound | |
| 1/4 cup diced prosciutto, cooked ground veal, or spinach | ||
| 1 egg, lightly beaten | ||
| Cooked | 1 16 Ounce, cooked | |
| 2 cups hot tomato or bechamel sauce | ||
Directions
Preheat oven to 350° F.
Beat ricotta, prosciutto, and egg together in a large bowl.
Stuff approximately 2 tablespoons of the cheese mixture into each shell and place in a baking pan large enough to hold the shells.
Cover with aluminum foil and bake 15 to 20 minutes.
Arrange shells on serving plates and pour hot sauce over
Beat ricotta, prosciutto, and egg together in a large bowl.
Stuff approximately 2 tablespoons of the cheese mixture into each shell and place in a baking pan large enough to hold the shells.
Cover with aluminum foil and bake 15 to 20 minutes.
Arrange shells on serving plates and pour hot sauce over
Chef
