Wednesday, March 22, 2017

Prosciutto + Artichoke Stuffed Shells | OOTD Stripe Tee and Loft Sale


I have not made stuffed shells in years.  In all honesty I don't cook much pasta.  I can't control myself when eating pasta so it's better for me not to eat it:)  This week I had a craving for some stuffed shells so I set out to make them.  I originally was going to do chicken and artichoke stuffed shells but decided prosciutto would be way better and have more flavor than chicken.  This would also be great with Italian sausage.  The shells turned out awesome and the kids both actually ate them- winning mom moment since most of the time they won't touch what I cook.  
These can be made ahead and just baked at dinner time.  
Enjoy! 


|| P R O S C I U T T O  +  A R T I C H O K E  S T U F F E D  S H E L L S ||

- 1 box large pasta shells
- 1 small container ricotta cheese
- 1 shallot, finely diced
- 1 garlic clove minced
- 1 cup chopped prosciutto (I used the pre-chopped) 
- 1 can quartered artichoke hearts, drained and chopped finely
- 1/2 cup parmesan cheese
- 1.5 cups mozzarella
- 2 tablespoons chopped basil
- 1 jar marinara sauce

Cook shells according to box.  Drain and let cool.  

Heat 1-2 tablespoons olive oil in a medium skillet.  Add in shallot, garlic, and prosciutto.  Cook about 5-10 minutes until shallot is wilted and prosciutto is slightly crispy.  Add in artichokes at the end and cook about 1-2 minutes. 

In a large bowl combine ricotta cheese, 1/2 cup parmesan, 1 tablespoon basil, 1/2 cup mozzarella, prosciutto mixture and salt and pepper.  Mix well.  

In a baking dish cover the bottom with 1/2 the jar of marinara.   Stuff each the cooled shells with the ricotta mixture and place in the baking dish.   Scoop the rest of the mariner over the top of each shell.  Sprinkle with remaining mozzarella- and add more cheese if desired.  Sprinkle with 1 tablespoon chopped basil.  

Bake at 350 degrees about 20-25 minutes until bubbly and cheese is melted. 

optional- bake 3-4 slices prosciutto at 350 degrees until crispy.  Crumble and place on top before serving.


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Yesterday's OOTD.  I figured this pastel stripe tee was perfect for the first week of Spring.  I love the slightly oversized fit and colors.  I am wearing a small in the tee.

LOFT is offering 40% off everything if you have a Loft card with code SPRING17.  I think the sale opens to everyone tomorrow.  A few things I have spied lately and love.
Wearing a size small.


Wearing a size XS.

Wearing a size small.


I am also loving these scalloped shorts.





6 comments:

lisa buck said...
This comment has been removed by the author.
Regine Karpel said...

Love the shorts.
www.rsrue.blogspot.com

Traci Snider said...

Hi! I am not a fan of ricotta, do you have a suggestion for a substitute or something I could combine with half of the ricotta? Thank you!

Taylor said...

I can't be trusted with pasta either.... it's my total gateway drug :) This recipe looks so so good!

The Sarcastic Blonde

Ramona said...

Yay!!! I can't wait to make this for my family. Thanks for posting!

Atlanta Fan said...

Made this last night for dinner! So good and different. I see the commenter above doesn't like ricotta. Same here but it was actually totally fine. Thanks for another great recipe!