24
conchas de pasta grandes (jumbo), sin cocer (aproximadamente 6 oz)
1
frasco (26 oz) de salsa para pasta con tomate (jitomate) y albahaca (tomato - basil pasta sauce)
3
tazas de queso mozzarella rallado (12 oz)
1
taza de queso cottage
1
taza de prosciutto, picado (4 1/2 oz)
1
caja (9 oz) de espinacas congeladas Green Giant®, ya descongeladas, oprímelas para que escurran
2
cucharadas de hojas de albahaca fresca, picadas, opcional
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Instrucciones
1
Precalienta el horno a 375°F. Cuece y escurre la pasta como se indica en el paquete. Rocía con spray para cocinar un platón de cristal para horno de 13x9 pulgadas (3 cuartos de galón). Extiende un tercio de taza de la salsa para pasta en el fondo del platón para horno.
2
En un tazón mediano, mezcla 1 taza de queso mozzarella, el queso cottage, el prosciutto y las espinacas. Sirve 2 cucharadas de la mezcla en cada concha. Acomoda las conchas llenas en el platón para horno. Vierte la salsa para pasta restante sobre las conchas rellenas. Espolvorea las 2 tazas restantes de queso mozzarella sobre la salsa.
3
Cubre el platón con papel aluminio. Hornea de 30 a 40 minutos o hasta que esté perfectamente caliente. Espolvorea con la albahaca.
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Consejos de expertos
consejo 1
Puedes utilizar tocino cocinado y picado en lugar del prosciutto.
consejo 2
Prepara este guiso hasta con 8 horas de anticipación. Tapa y refrigera hasta la hora de hornear.
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