Pasta Rolls Stuffed With Ricotta Spinach And Prosciutto Recipes

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BAKED PASTA WITH SPINACH, RICOTTA, AND PROSCIUTTO

This is a hearty pasta bake dish serves a crowd and has very little active prep time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 50m

Number Of Ingredients 8



Baked Pasta with Spinach, Ricotta, and Prosciutto image

Steps:

  • Preheat oven to 400 degrees. Cook pasta a few minutes less than package instructions suggest. Cut prosciutto into thin strips.
  • In a 9-by-13-inch baking dish, toss pasta with spinach, half of prosciutto, milk, ricotta, and garlic. Season with salt and pepper. Top with remaining prosciutto and Parmesan. Bake until golden, 30 to 40 minutes.

1 pound gemelli (or other pasta)
6 ounces sliced prosciutto
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed of excess moisture
2 cups milk
2 cups ricotta cheese
1 garlic clove, minced
Coarse salt and ground pepper
1/2 cup grated Parmesan

SPINACH, RICOTTA, AND PROSCIUTTO CANNELLONI

Categories     Egg     Herb     Bake     Parmesan     Ricotta     Spinach     Winter     Prosciutto     Gourmet

Yield Serves 6 as an entrée

Number Of Ingredients 9



Spinach, Ricotta, and Prosciutto Cannelloni image

Steps:

  • Cook spinach according to package instructions and drain well. Squeeze spinach dry by handfuls and chop fine. In a bowl stir together spinach, ricotta, 1 cup Parmesan, eggs, prosciutto, parsley, and salt and pepper to taste.
  • Preheat oven to 350°F. and oil a 13-by 9-inch baking dish.
  • In a large bowl of cold water soak lasagne squares until softened, about 15 minutes. Drain squares and pat dry between paper towels.
  • Spread 1 cup of tomato sauce on bottom of prepared dish. Working with 1 square at a time, spread about 1/3 cup filling along one edge and roll up to enclose filling, leaving ends open.
  • Arrange cannelloni as formed, seam sides down, in one layer in dish. Spoon 2 cups sauce evenly over cannelloni, covering them, sprinkle with remaining 1/2 cup Parmesan.
  • Bake cannelloni in middle of oven 30 minutes and let stand 10 minutes before serving.
  • Serve cannelloni with remaining tomato sauce, heated.

two 10-ounce boxes frozen chopped spinach
a 15-ounce container ricotta cheese
1 1/2 cups freshly grated Parmesan cheese (about 5 ounces)
3 large eggs
1/4 pound thinly sliced prosciutto, chopped fine
1/4 cup minced fresh parsley leaves (preferably flat-leafed)
ten 7-inch squares instant (no boil) lasagne*
about 6 cups Winter Tomato Sauce
*available at specialty foods shops and many supermarkets

PROSCIUTTO- AND SPINACH-STUFFED SHELLS

Here's a cheesy pasta dish with smoky prosciutto, frozen spinach, and fresh basil. Yum!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 5

Number Of Ingredients 7



Prosciutto- and Spinach-Stuffed Shells image

Steps:

  • Heat oven to 375°F. Cook and drain pasta as directed on package. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/3 cup of the pasta sauce over bottom of baking dish.
  • In medium bowl, mix 1 cup of the mozzarella cheese, the cottage cheese, prosciutto and spinach. Spoon scant 2 tablespoons mixture into each shell. Arrange filled shells in baking dish. Pour remaining pasta sauce over stuffed shells. Sprinkle remaining 2 cups mozzarella cheese evenly over sauce.
  • Cover dish with foil. Bake 30 to 40 minutes or until thoroughly heated. Sprinkle with basil.

Nutrition Facts : Calories 590, Carbohydrate 61 g, Cholesterol 55 mg, Fat 1, Fiber 5 g, Protein 37 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1750 mg, Sugar 17 g, TransFat 0 g

24 uncooked jumbo pasta shells (about 6 oz)
1 jar (26 oz) tomato-basil pasta sauce
3 cups shredded mozzarella cheese (12 oz)
1 cup cottage cheese
1 cup chopped prosciutto (4 1/2 oz)
1 box (9 oz) frozen spinach, thawed, squeezed to drain
2 tablespoons chopped fresh basil leaves, if desired

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