SHELLS WITH LEEKS, PEAS, PROSCIUTTO AND RICOTTA
RECIPE CREATED FOR : Baking Dish
COOK TIME: Under 1 hr.
SERVING SIZE: 6-8
In a bowl, mix together ricotta, milk, 1 cup Parmesan, 2/3 of the prosciutto and herbs. Add sauteed vegetables to the cheese mixture. Stir to combine.
Cook pasta in salted boiling water until tender, about 10 minutes. Strain in a colander and let cool. Add cooked pasta to the cheese mixture and stir to combine. Transfer to the oval dish and top with breadcrumbs and remaining Parmesan. Bake 15 - 20 minutes until mixture is crisp on top and bubbly.
Meanwhile, place remaining prosciutto on a parchment-lined baking sheet and bake at 350 F until browned and crispy. Crumble and sprinkle over the pasta once it is baked.
- Recipe from Le Creuset Copyright © 2018.
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