Martha Stewart’s Stuffed Shells with Proscuitto & Radicchio

Dallas and I made Martha Stewart’s stuffed shells one weekend and OMG they were so good. Just looking at these photos and the recipe makes me want to go out and buy the ingredients to make them again! Pretty easy to make, too. We ate them with garlic bread and some roasted zucchini and onions. Proscuitto and radicchio are not the traditional stuffed shell fillings, but trust me.. you gotta try it.

Stuffed Shells with Proscuitto & Radicchio
From: Martha Stewart Living, November 2010
Makes about 30 shells

1 box (12 ounces) jumbo pasta shells
1 tablespoon extra-virgin olive oil, plus more for drizzling
4 ounces thinly sliced prosciutto, chopped
3 garlic cloves, minced
1 red onion, chopped
1 head radicchio cored and shredded (4 cups)
1 teaspoon red-wine vinegar
12 ounces fresh ricotta cheese (1 1/4 cups)
8 ounces fresh mozzarella cheese, chilled and cut into small cubes (1 cup)
Coarse salt and freshly ground pepper
5 cups favorite tomato sauce
Unsalted butter, for dotting
Parmesan cheese, grated for garnish

Bring a large pot of water to a boil. Cook pasta shells for 10 minutes. Drain and rinse. Transfer to a bowl. Drizzle with oil and let cool.

Meanwhile, heat oil in a large high-sided skillet over medium heat. Cook prosciutto, garlic and onion, stirring, until prosciutto starts to caramelize, 6 to 8 minutes. Add radicchio; cook until tender but not mushy, about 4 minutes. Stir in vinegar and cook until evaporated. Let cool slightly. Stir in ricotta and mozzarella; season with salt and pepper.

Pour 2 cups of tomato sauce into the bottom of each of two 8-by-12-inch baking dishes. Stuff 32 shells with 1 heaping tablespoon filling each. Pack 16 shells into each dish. Cover with foil. Freeze if desired.

Preheat oven to 375 degrees. Dot shells with butter. Bake, covered, for 40 minutes. Uncover, and raise oven temperature to 450 degrees. Bake until golden and bubbly, and 15 minutes more. Heat remaining tomato sauce and serve with shells. Garnish with Parmesan cheese.

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