Pasta Shells Stuffed with Ricotta Cheese

Brought to you by: Matt S., Julian Middle School - this is Grandma Helen's recipe.

Conversion Table U.S. to Metric and Metric to U.S.


  • 1 (16 oz.) box large shells, cooked
  • 1 pound Ricotta cheese
  • 1/4 cup diced Prosciutto, cooked
  • Ground spinach
  • 1 egg, lightly beaten
  • 2 cups hot tomato sauce


Preheat oven to 350 degrees. 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. Cover with aluminum foil and bake 15 to 20 minutes. Arrange shells on serving plates and pour hot sauce over.