Shells With Ricotta Cheese Stuffing
|Ricotta cheese||1 Pound|
|Prosciutto/Cooked ground veal /spinach||1⁄4 Cup (4 tbs), diced|
|Egg||1 , lightly beaten|
|Shells||16 Ounce, cooked (1 box, large ones)|
|Hot tomato sauce/Bechamel sauce||2 Cup (32 tbs)|
Preheat oven to 350° F.
Beat ricotta, prosciutto, and egg together in a large bowl.
Stuff approximately 2 tablespoons of the cheese mixture into each shell and place in a baking pan large enough to hold the shells.
Cover with aluminum foil and bake 15 to 20 minutes.
Arrange shells on serving plates and pour hot sauce over