Ricotta Cheese Stuffing for Jumbo Shells and Manicotti
- Total Time
- 5 minutes
- Rating
- Comments
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Ingredients
Yield:About 3 cups
- 2cups (1 pound) ricotta cheese
- ½cup finely diced Mozzarella cheese
- Pinch of freshly grated nutmeg
- ¼cup finely chopped prosciutto
- 1egg, lightly beaten
- 2tablespoons finely chopped parsley
- ¼cup freshly grated Parmesan cheese
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
229 calories; 16 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 15 grams protein; 478 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Combine all of the ingredients in a mixing bowl and use to stuff pasta.
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Comments
jac
When I make a cheese stuffing for cannelloni shells (which are getting more and more difficult to find), I find that spinach gives a bit more heft than parsley, and I never omit the lightly toasted pignoli nuts. They add welcome texture.