Prosciutto Wrapped Stuffed Shells and Creamy Brie Sauce

  • Servings: 6

San Giorgio 100th Anniversary Winning Recipe- our thanks to Grand Prize Winner Kristie from Baltimore, MD Jumbo pasta shells stuffed with creamy ricotta, wrapped in salty prosciutto, and smothered in a decadent brie sauce. Irresistible.


16 ozSan Giorgio® Jumbo Shells
3 Tbspsbutter
1small sweet onion, peeled and chopped
4garlic cloves, minced
2 cupsfresh spinach leaves, coarsely chopped
2 TbspsItalian seasoning
2(14 oz) marinated artichoke hearts, drained and chopped
2 cupsshredded cooked chicken
1/2 cupgrated Parmesan cheese
2 cups(16 oz) Alfredo sauce
8 ozBrie cheese
8 slicessliced prosciutto, julienned


  1. Preheat oven to 400° F.  Bring a large pot of salted water to boil.  Add pasta and cook until al dente, about 11-12 minutes.
  2. Drain and place on towel to cool.  In a large frying pan on medium-high heat, sauté onion and garlic in butter.
  3. Once tender and starting to brown add the spinach, Italian seasoning, artichokes, chicken, Parmesan cheese and salt and pepper to taste.  Cook 3-4 minutes until heated through and spinach is slightly wilted.  Remove from heat.
  4. In a sauce pan on medium low heat, add the Alfredo sauce.  Then add the Brie cheese and whisk until the cheese is melted.
  5. Pour half of the Alfredo/Brie sauce into a 9×13 inch pan covering the bottom.
  6. Stuff the shells with the filling and wrap a slice of prosciutto around each shell.  Arrange shells in baking dish.  Cover with remaining sauce.
  7. Sprinkle with an additional 2 tablespoons of Parmesan cheese.  Bake for 25 minutes until top is brown and bubbly.