INGREDIENTS

  • 1/2  STICK BUTTER

  • 2 CUPS HEAVY CREAM

  • 1/2  CUP TOMATO PUREE

  • 1/2  CUP FRESH GRATED PARMESAN CHEESE

  • SALT & PEPPER

  • 1/2  LB. PROSCIUTTO

  • 1 LB. FRESH SPINACH – TRIMMED AND TORN

  • 1   LB. MEDIUM SHELLS

Directions

IN SAUCEPAN, MELT 2 TBS. BUTTER – ADD HEAVY CREAM AND TOMATO PUREE. BOIL & SIMMER LOW ABOUT 15 MINUTES.
REMOVE FROM HEAT & STIR 1/4 C. PARMESAN CHEESE.

COOK SHELLS 7 – 10 MINUTES.  DRAIN.

IN LARGE SKILLET COOK PROSCIUTTO IN REMAINING 2 TBS. BUTTER  3-4 MINUTES UNTIL CRISP. TAKE OUT OF PAN AND CRUMBLE WHEN COOL. ADD SPINACH TO PAN, SALT, PEPPER AND COOK TILL SPINACH IS DONE.

ADD SPINACH , PROSCIUTTO AND CREAM MIXTURE TOGETHER.  ADD SHELLS.

BUTTER CASSEROLE DISH, ADD ALL, ADD REMAINING 1/4 C. PARMESAN CHEESE.

BAKE 1/2 HOUR @ 350.

STIR OCCASIONALLY  WHILE BAKING SO THEY DON’T DRY OUT.

ENJOY!!!