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Prosciutto- and Spinach-Stuffed Shells

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Betty Crocker Kitchens
Updated Dec 3, 2010
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Here's a cheesy pasta dish with smoky prosciutto, frozen spinach, and fresh basil. Yum!

Prosciutto- and Spinach-Stuffed Shells

  • Prep Time 35 min
  • Total 1 hr 15 min
  • Servings 5
  • Ingredients 7
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Cover dish with foil. Bake 30 to 40 minutes or until thoroughly heated. Sprinkle with basil.

Nutrition

590 Calories
22g Total Fat
37g Protein
61g Total Carbohydrate
17g Sugars

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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