Prosciutto Basil Pasta Shells

These jumbo pasta shells look fancy, but are really very easy, and fairly quick to make.



* 12 jumbo pasta shells
* 1 Tbl olive oil
* 2 garlic cloves, minced
* 3/4 cup sliced prosciutto (cooked ham may be substituted, by lessens the flavor)
* 1 cup ricotta cheese
* 1/3 cup grated Parmesan cheese
* 1/2 tsp dried basil
* 1 egg
* 14 oz of your favorite homemade or purchased tomato sauce


# Heat oven to 375F.
# Spray 2 qt. square baking dish with nonstick cooking spray.
# Cook pasta according to package directions. (I find it easier to lessen the recommended cooking time by about 2 minutes - the shells are firmer, less likely to fall apart, and they will finish cooking in the oven) Drain pasta, and rinse with cold water to cool.
# Heat oil in a medium skillet over medium heat until hot. Add garlic and prosciutto and cook 2-3 minutes or until garlic is light golden brown.
# In medium bowl, combine 1/2 the prosciutto mixture with ricotta cheese, Parmesan cheese, basil, and egg and mix well. Stir spaghetti sauce into prosciutto mixture remaining in skillet.
# Spoon ricotta mixture into pasta shells and place in baking dish. Spoon spaghetti sauce mixture over shells. Cover with foil.
# Bake for 35 -40 minutes or until thoroughly heated.
# Serve immediately.

Grande Antipasto All'Italiana

Antipasto is probably the most well-known of all Italian appetizers. This recipe is the 'grandaddy' of all antipastos!



* 12 thin slices of Proscuitto
* 12 thin slices of Genoa Salami
* 12 thin slices of baked or boiled ham
* 12 thin slices of Mortadella
* 24 slice Mozzarella, about 3 lbs.
* 1 (6 oz) jar of marinated artichoke hearts
* black pepper, to taste
* 1 (3 and 1/4 oz) can rolled anchovies, drained
* 4 hard-boiled eggs, peeled and cut into thin rounds
* 1/2 lb mixed Italian cured green and back olives
* ripe cherry or grape tomatoes, about 15-20
* Fresh Italian flat-leaved parsley, for garnish



1. Alternate the different meats, arranging them in a decorative pattern (I usually use a wagonwheel pattern) on a large round platter, leaving space in the center for the Mozzarella and artichokes. The meats may be rolled, or folded into quarters, creating a triangle shape, whichever you prefer.
2. Alternate the Mozzarella and artichoke hearts in a circular pattern in the center of the platter.
3. Place the eggs at various spots around the edge of the platter. Place the anchovies in the very center of the platter, and scatter the olives over all. Garnish with parsley.