Creamy Stuffed Shells

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Ingredients

• 2000 grams (half gallon) whole milk
• 200 grams heavy cream
• 15 grams salt
• 100 grams white distilled vinegar
• 340 grams jumbo shell pasta
• 160 grams sliced prosciutto
• 15 grams minced garlic
• 225 grams spinach
• 3 oz packages of sliced prosciutto
• 100 grams heavy cream
• 75 grams shredded mozzarella
• 75 grams grated Parmesan
• 1 large egg
• Olive oil
• Salt
• Pepper
• 100 grams grated onion
• 25 grams chopped Calabrian chilies
• 75 grams tomato paste
• 128 oz can of crushed tomatoes
• 20 grams sugar
• Basil

Instructions

1. Make Ricotta: Heat milk, heavy cream, and salt to 190°F. Add vinegar, stir gently, let sit for 15 minutes, strain through cheesecloth.
2. Cook pasta until al dente, drain, toss with olive oil, set aside.
3. Prepare prosciutto: mince into tiny pieces, cook with garlic, add spinach, cook until wilted, drain excess water.
4. Make spicy marinara sauce: Cook onion, garlic, Calabrian chilies, add tomato paste, crushed tomatoes, sugar, salt, simmer.
5. Combine ricotta, prosciutto mixture, heavy cream, mozzarella, Parmesan, pepper, and egg in a bowl.
6. Stuff shells with the mixture, place in a baking dish, top with Parmesan.
7. Bake at 425°F for 15 minutes covered, then 15 minutes uncovered until bubbly and cheese is browned.
8. Serve with more Parmesan and a drizzle of olive oil. Enjoy!

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