Ricotta Cheese Stuffing for Jumbo Shells and Manicotti
Published February 23, 1982
- Total Time
- 5 minutes
- Rating
- Comments
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Ingredients
2 cups (1 pound) ricotta cheese
½ cup finely diced Mozzarella cheese
Pinch of freshly grated nutmeg
¼ cup finely chopped prosciutto
1 egg, lightly beaten
2 tablespoons finely chopped parsley
¼ cup freshly grated Parmesan cheese
Nutritional analysis per serving
6 grams carbs; 91 milligrams cholesterol; 229 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 16 grams fat; 478 milligrams sodium; 15 grams protein
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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Preparation
- Step 1
Combine all of the ingredients in a mixing bowl and use to stuff pasta.
Private Notes
Comments
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.