Tuesday, February 18, 2014

Artichoke, Prosciutto and Gruyere Baked Pasta Shells

A little bit of a different twist on stuffed shells. This recipe uses artichokes, Prosciutto and Gruyere cheese. Fresh cherry tomatoes and basil give this dish a nice fresh element!

Ingredients Needed:
  • 15 pasta shells
  • 4 ounces canned artichokes in oil (drained)
  • 3 ounces Prosciutto
  • 2 ounces Mascarpone cheese
  • 4 ounces cheese (such as Gruyère or cheddar cheese or grated mozzarella)
  • dash each of nutmeg, pepper and oregano
  • a handful of cherry tomatoes
  • fresh basil
For the Tomato Sauce:
  • 1 15 ounce can chopped tomatoes
  • salt & pepper
  • 1 tsp sugar
  • 1 tsp oregano
  • 1 clove garlic (minced)
  • 1/4 tsp fennel (optional)
  • 1 tbsp balsamic vinegar (optional)

How to Make It:
  • Put canned chopped tomatoes in a saucepan and season with salt and pepper. Add the sugar , oregano , garlic and optional fennel and balsamic vinegar. Stir and bring to a boil. Cover and simmer for 20-30 minutes.
  • Cook pasta shells in salted, boiling water for about 8 minutes, or until they are al dente. Drain. Cool.
  • Drain artichokes and cut into approximately 1/2-inch pieces.
  • Cut Prosciutto into pieces and stir-fry for about 1-2 minutes in a non-stick pan.
  • Combine artichokes, cooked Prosciutto, Gruyère cheese and mascarpone in a bowl.
  • Season with nutmeg , freshly ground pepper and dried oregano; lightly mix.
  • Preheat oven to 400 degrees F.
  • Stuff each pasta shell with the artichoke, Prosciutto and cheese stuffing and place in a deep baking dish or pan.
  • Pour tomato sauce on top of shells.
  • Top with the fresh cherry tomatoes.
  • Bake for 15-20 minutes; until the sauce bubbles and cheese in shells begins to brown.
  • Remove from oven and sprinkle with some grated nutmeg.
  • Garnish with fresh basil and serve.

Recipe from kwestiasmaku.com

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