SHELLS WITH LEEKS, PEAS, PROSCIUTTO AND RICOTTA

RECIPE CREATED FOR : Baking Dish
COOK TIME: Under 1 hr.
SERVING SIZE: 6-8

INSTRUCTIONS

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In a fry pan, saute leeks, garlic and shallot in 2 tablespoons olive oil until fragrant and translucent. Season with salt and pepper. Add peas and stir to combine. Remove from heat and let cool.

In a bowl, mix together ricotta, milk, 1 cup Parmesan, 2/3 of the prosciutto and herbs. Add sauteed vegetables to the cheese mixture. Stir to combine.

Cook pasta in salted boiling water until tender, about 10 minutes. Strain in a colander and let cool. Add cooked pasta to the cheese mixture and stir to combine. Transfer to the oval dish and top with breadcrumbs and remaining Parmesan. Bake 15 - 20 minutes until mixture is crisp on top and bubbly.

Meanwhile, place remaining prosciutto on a parchment-lined baking sheet and bake at 350 F until browned and crispy. Crumble and sprinkle over the pasta once it is baked.

INGREDIENTS

3/4 cup leeks, finely chopped (about 2 small leeks)

1 clove garlic, minced

1 shallot, finely chopped

2 tablespoons olive oil

Salt and pepper to taste

1 1/4 cups peas (fresh or frozen)

1 3/4 cups ricotta

3/4 cup milk

1 cup plus 2 tablespoons Parmesan

5 slices prosciutto, sliced, divided

2 tablespoons basil, roughly chopped