Conchiglie Ripiene Di Prosciutto e Formaggio Di Montasio

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Conchiglie Ripiene Di Prosciutto e Formaggio Di Montasio

Tags: baked, montasio, pasta, shells, stuffed

Conchiglie Ripiene Di Prosciutto e Formaggio Di Montasio
Clove Join Date: Sep 2007 Location: Central PA Posts: 417 Recipes: 19 Rep Power: 2	Description: Conchiglie Ripiene Di Prosciutto e Formaggio Di Montasio - Pasta Shells stuffed with Prosciutto and Montasio Cheese
Other:	Ingredients:
Time: 30 Difficulty: medium Serving Size: 4	12 oz. large pasta shells 5 oz. grated Montasio cheese 4 oz. grated Parmigiano Reggiano cheese 5 oz. Prosciutto di San Daniele 4 oz. butter 2 beaten eggs 1 medium onion salt and pepper
Instructions:
Boil the shells in large pot of salted boiling water until firm. They will have to be baked later on. Brown the diced onion in the butter, add the Prosciutto di San Daniele thinly sliced, cook for several minutes. Place the Montasio cheese in a bowl, add the Prosciutto di San Daniele and onion mixture. Salt and pepper to taste. Mix in the beaten eggs until you get a nice smooth mixture. Fill the pasta shells with the mixture and place them in a buttered baking dish. Dot with more butter and dust the Parmigiano Reggiano cheese over the tops of the shells. Bake in a preheated oven at 350°F for 15 minutes. Serve immediately.

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