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Shells with Leeks, Peas, Prosciutto and Ricotta
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In a bowl, mix together ricotta, milk, 1 cup Parmesan, 2/3 of the prosciutto and herbs. Add sauteed vegetables to the cheese mixture. Stir to combine.
Cook pasta in salted boiling water until tender, about 10 minutes. Strain in a colander and let cool. Add cooked pasta to the cheese mixture and stir to combine. Transfer to the oval dish and top with breadcrumbs and remaining Parmesan. Bake 15 – 20 minutes until mixture is crisp on top and bubbly.
Meanwhile, place remaining prosciutto on a parchment-lined baking sheet and bake at 350 F until browned and crispy. Crumble and sprinkle over the pasta once it is baked.
Created for the 1 3/4 qt. oval dish