Ingredients
Serves: 6
For the shells:
15 oz. whole milk ricotta
8 ounces fresh baby spinach
1/2 cup grated mozzarella cheese
1/2 cup grated parmesan cheese
3 ounces thinly sliced prosciutto, chopped
1 large egg, slightly beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper
20 pasta shells
extra mozzarella and parmesan for sprinkling on top
For the sauce:
1 14.5 ounce can stewed tomatoes
1 14.5 ounce can tomato sauce
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic salt
Preparation
