Ingredients
- 6oz. ( approx. 21 shells) jumbo shells
3 tbsp garlic pesto sauce
2 cup part skim ricotta cheese
1.5 cup finely chopped Spinach, fresh,
1 cup finely chopped Mushrooms, fresh
1/8" slices of prosciutto ham and Mozzerella roll
2 extra large Egg, fresh,
1-2 oz Mozzarella Cheese, part skim milk
3 cups Classico Sweet Basil Sauce,
4 slice (1 oz) Provolone Cheese
2 tsp fresh ground pepper
Description
Was A Quick Dish. If You Want To Prepare The Stuffing Ahead Of Time, Do So. Refrigerate Up To 2-3 Days In The Refrigerator And All You Have To Do Is Boil Shells For 10min And Cook For 30min. Serve Hot And Delicious.
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