As the weather gets colder "we" turn to talking about chilies and soups.  Sometimes, you need to mix up the warm weather meals, and this one is just the ticket.



These shells are stuffed with the classic flavors, but an interesting ingredient- radicchio.  It cooks up nicely, wilts, and is mixed with the cheese.



When I went to buy the shells, I had to go to a couple different stores.  Maybe a sign of where I live.  The woman at the cash register where I got them said, "You're going to stuff those??"  Shocking.



This recipe makes enough for 2 9x13 dishes.  Eat one tonight and put the other in the freezer to pull out when you don't want to cook.



Recipe thanks to, and loosely adapted from Lucinda Scala Quinn of Mad Hungry

Ingredients You'll Need:
1 box jumbo pasta shells
1 tablespoon evoo
4 ounces thinly sliced prosciutto, chopped.
3 garlic cloves, minced
1 red onion, chopped
1 head radicchio, cored and shredded (about 4 cups)
1 teaspoon red wine vinegar
12 ounces ricotta cheese (1 1/4 cups)
8 ounces mozzarella cut into small cubes
5 cups tomato sauce
unsalted butter for dotting

1.  Bring water to a boil and cook shells for 10 minutes.  Drain and rinse- transfer to a bowl and drizzle with olive oil.

2.  Heat oil in large skillet- cook prosciutto, garlic, and onion until everything starts to caramelize- about 6-8 minutes.  Add radicchio and cook until tender, about 4 minutes.  Add vinegar and cook until liquid evaporates, then remove from heat.  Stir in ricotta, mozzarella- season with salt and pepper.

3.  Pour 2 cups tomato sauce into bottom of each baking dish.  Pack 16 shells each into each dish, cover with foil and freeze if you'd like at this point.

4.  If you're cooking them now, Preheat oven to 375.  Dot shells with butter, bake covered for 40 minutes, uncover and raise temperature to 450.  Bake until golden about 15 minutes more.  Serve with more sauce, and Parmesan cheese. Enjoy!