Prosciutto Wrapped Stuffed Shells and Creamy Brie Sauce | San Giorgio

Name: Prosciutto Wrapped Stuffed Shells and Creamy Brie Sauce | San Giorgio
Ingredients: Servings: 6; Preheat oven to 400° F. Bring a large pot of salted water to boil. Add pasta and cook until al dente, about 11-12 minutes.; Drain and place on towel to cool. In a large frying pan on medium-high heat, sauté onion and garlic in butter.; In a sauce pan on medium low heat, add the Alfredo sauce. Then add the Brie cheese and whisk until the cheese is melted.; Pour half of the Alfredo/Brie sauce into a 9×13 inch pan covering the bottom.; Stuff the shells with the filling and wrap a slice of prosciutto around each shell. Arrange shells in baking dish. Cover with remaining sauce.; Sprinkle with an additional 2 tablespoons of Parmesan cheese. Bake for 25 minutes until top is brown and bubbly.

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Prosciutto-wrapped stuffed shells filled with ricotta and spinach, smothered in creamy brie sauce—irresistible and perfect for special occasions. Servings: 6 | San Giorgio Recipes

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Ingredients

Servings: 6
Preheat oven to 400° F. Bring a large pot of salted water to boil. Add pasta and cook until al dente, about 11-12 minutes.
Drain and place on towel to cool. In a large frying pan on medium-high heat, sauté onion and garlic in butter.
In a sauce pan on medium low heat, add the Alfredo sauce. Then add the Brie cheese and whisk until the cheese is melted.
Pour half of the Alfredo/Brie sauce into a 9×13 inch pan covering the bottom.
Stuff the shells with the filling and wrap a slice of prosciutto around each shell. Arrange shells in baking dish. Cover with remaining sauce.
Sprinkle with an additional 2 tablespoons of Parmesan cheese. Bake for 25 minutes until top is brown and bubbly.