Prosciutto- and Spinach-Stuffed Shells

Prosciutto- and Spinach-Stuffed Shells

Here's a cheesy pasta dish with smoky prosciutto, frozen spinach, and fresh basil. Yum!

Prep Time

35

Minutes

Total Time

1:15

Hr:Mins

Makes

5

servings

24
uncooked jumbo pasta shells (about 6 oz)
1
jar (26 oz) tomato-basil pasta sauce
3
cups shredded mozzarella cheese (12 oz)
1
cup cottage cheese
1
cup chopped prosciutto (4 1/2 oz)
1
box (9 oz) Green Giant® frozen spinach, thawed, squeezed to drain
2
tablespoons chopped fresh basil leaves, if desired
  1. Heat oven to 375°F. Cook and drain pasta as directed on package. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/3 cup of the pasta sauce over bottom of baking dish.
  2. In medium bowl, mix 1 cup of the mozzarella cheese, the cottage cheese, prosciutto and spinach. Spoon scant 2 tablespoons mixture into each shell. Arrange filled shells in baking dish. Pour remaining pasta sauce over stuffed shells. Sprinkle remaining 2 cups mozzarella cheese evenly over sauce.
  3. Cover dish with foil. Bake 30 to 40 minutes or until thoroughly heated. Sprinkle with basil.
Makes 5 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Chopped cooked bacon can be used instead of the prosciutto.
Do-Ahead
Make this casserole up to 8 hours in advance. Cover and refrigerate until it's time to bake.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 590
    • (Calories from Fat 200),
  • Total Fat 22g
    • (Saturated Fat 11g,
    • Trans Fat 0g),
  • Cholesterol 55mg;
  • Sodium 1750mg;
  • Total Carbohydrate 61g
    • (Dietary Fiber 5g,
    • Sugars 17g),
  • Protein 37g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 4 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.