Just Stuffed

I’ve always enjoyed stuffed shells but don’t make them very often, I really don’t know why. I remember a girlfriend’s mother making stuffed shells with chicken, spinach and swiss cheese in a cream sauce it was so good. I don’t have her recipe but it shouldn’t be too hard to figure out, it was so rich and delicious. My aunt and grandmother always made theirs with ricotta and some type of meat. I pretty much follow their way of making them with an occasional tweak here and there. With a nice tossed salad and some bread you have a hearty comforting dinner. They are even better the next day reheated.

1 large box of stuffing shells, cooked
1 lb. Ricotta cheese
1/4 cup diced Prosciutto (may also use hamburger, sausage, chicken or veal)
1/4 cup chopped spinach
Salt, pepper, garlic powder and a little grated cheese to season filling (fresh or dried basil optional)
1 egg, lightly beaten2 cups of your favorite tomato sauce
Grated Parmesan or Romano cheese when serving

Preheat oven to 350 degrees. Beat Ricotta, Prosciutto, spinach, seasoning 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.