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Prosciutto- and Spinach-Stuffed Shells

Prosciutto- and Spinach-Stuffed Shells
  • Prep 35 min
  • Total 1 hr 15 min
  • Servings 5
Here's a cheesy pasta dish with smoky prosciutto, frozen spinach, and fresh basil. Yum!
Updated December 3, 2010

Ingredients

  • 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) frozen spinach, thawed, squeezed to drain
  • 2 tablespoons chopped fresh basil leaves, if desired

Steps

  • 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.

  • Chopped cooked bacon can be used instead of the prosciutto.
  • Make this casserole up to 8 hours in advance. Cover and refrigerate until it's time to bake.

Nutrition Facts

Serving Size: 1 Serving
Calories
590
Calories from Fat
200
Total Fat
22g
34%
Saturated Fat
11g
53%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
1750mg
73%
Potassium
810mg
23%
Total Carbohydrate
61g
20%
Dietary Fiber
5g
22%
Sugars
17g
Protein
37g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
10%
10%
Calcium
60%
60%
Iron
20%
20%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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