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Prosciutto and Mushroom Stuffed Shells


• 12 jumbo pasta shells
• 2 tbsp butter, with salt
• 2 shallot(s), finely chopped
• 3 oz prosciutto, torn
• 8 oz mushrooms, chopped
• 1/2 cup(s) ricotta cheese, low fat
• 2 tbsp basil (fresh), chopped
• 2 cup(s) marinara sauce
• 1/4 cup(s) parmesan cheese, grated



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