Stuffed pasta shells are a treat my husband makes for me when we have leftover ham. I love this combination of flavours.
Stuffed Pasta Shells with ham and spinach
- 1 – 1 1/2 cups chopped ham
- 16 large pasta shells, cooked and drained
- 1 medium onion, chopped
- 1 tablespoon butter plus 1 tablespoon olive oil
- 8 mushrooms, peeled and chopped
- 1 tub ricotta cheese
- 1 bunch spinach, cooked
- 1/4 cup parmesan cheese
- 3/4 cup cream
- breadcrumbs and extra parmesan cheese
Preheat oven to 350F. In a large frying pan, saute the onions until golden, then add the mushrooms and the chopped ham. Cook until the mushrooms are slightly browned. Remove from heat, and combine this with the ricotta cheese and spinach in a large bowl. (Do not wash the frying pan). Stuff the shells with this mixture, and layer them in a large, greased casserole dish. In the frying pan, over medium heat, bring the cream to a boil and gradually add the parmesan cheese, allowing it to melt into the cream. Pour this over the shells, and top with crumbs and more parmesan cheese. Bake for 30 minutes. 4-6 shells makes a serving. This is delicious, but very rich.
Like it? Any suggestions?