Baked Shells With Fresh Spinach And Pancetta – a delicious recipe with unsalted butter, heavy cream, tomato puree, parmesan cheese, salt, pancetta. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
In a heavy medium nonreactive saucepan, melt 2 tablespoons butter. Add the heavy cream and tomato puree and bring to a boil over high heat. Reduce the heat to moderately low and simmer until reduced to 2 1/4 cups, about 15 minutes. Remove from the heat and stir in 1/4 cup of the Parmesan cheese. Season with salt and pepper.
2
In a large skillet, cook the pancetta in the remaining 2 tablespoons butter over moderately high heat until slightly crisp, 3 to 4 minutes. Add the spinach in batches and cook, tossing, until wilted. Season with salt and pepper.
3
Preheat oven to 350 degrees F. Cook the pasta shells in a large pot of rapidly boiling salted water until barely al dente, about 7 minutes. Drain.
4
Toss the pasta with the creamy tomato sauce and the spinach. Spoon it into a 3-quart shallow buttered baking dish. Sprinkle the remaining 1/4 cup Parmesan cheese on top and bake for 15 to 20 minutes, until piping hot.
1017
kcal
Calories
60
g
Fat
94
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 2 cups heavy cream, 1/2 cup tomato puree, 1/2 cup parmesan cheese, freshly grated (2 ounces), and more.
Yes, Baked Shells With Fresh Spinach And Pancetta falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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