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.
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INGREDIENTS:
| 16 oz | San Giorgio® Jumbo Shells |
| 3 Tbsps | butter |
| 1 | small sweet onion, peeled and chopped |
| 4 | garlic cloves, minced |
| 2 cups | fresh spinach leaves, coarsely chopped |
| 2 Tbsps | Italian seasoning |
| 2 | (14 oz) marinated artichoke hearts, drained and chopped |
| 2 cups | shredded cooked chicken |
| 1/2 cup | grated Parmesan cheese |
| 2 cups | (16 oz) Alfredo sauce |
| 8 oz | Brie cheese |
| 8 slices | sliced prosciutto, julienned |
DIRECTIONS:
- 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.
- Drain and place on towel to cool. In a large frying pan on medium-high heat, sauté onion and garlic in butter.
- 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.
- In a sauce pan on medium low heat, add the Alfredo sauce. Then add the Brie cheese and whisk until the cheese is melted.
- Pour half of the Alfredo/Brie sauce into a 9×13 inch pan covering the bottom.
- Stuff the shells with the filling and wrap a slice of prosciutto around each shell. Arrange shells in baking dish. Cover with remaining sauce.
- Sprinkle with an additional 2 tablespoons of Parmesan cheese. Bake for 25 minutes until top is brown and bubbly.
