Florentine Stuffed Shells Carbonara Recipe

Name: Florentine Stuffed Shells Carbonara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 large pasta shells; Stuffing; 10 ounces frozen spinach, thawed & squeezed dry; 3/4 cup ricotta cheese; 1 egg; 1/2 cup parmesan cheese; 1/2 teaspoon salt; 1/2 teaspoon pepper; Sauce; 1/4 lb bacon; 1 small onion, chopped; 1 cup half-and-half; 1/2 cup parmesan cheese; 1/2 teaspoon pepper; 1/8 teaspoon nutmeg; Garnish; basil; parmesan cheese; roasted red pepper; sun-dried tomato

Servings: persons

16 large pasta shells
Stuffing
10 ounces frozen spinach, thawed & squeezed dry
3/4 cup ricotta cheese
1 egg
1/2 cup parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
Sauce
1/4 lb bacon
1 small onion, chopped
1 cup half-and-half
1/2 cup parmesan cheese
1/2 teaspoon pepper
1/8 teaspoon nutmeg
Garnish
basil
parmesan cheese
roasted red pepper
sun-dried tomato

1
Cook pasta in 4 quarts boiling salted water about 8 minutes, until tender, but firm. Drain well and cool slightly.
2
Cut bacon into 1/2 inch pieces and saute until fat has rendered, about 5 minutes.
3
Add the onion and saute until bacon is crispy and onion is soft, about 5 minutes.
4
Add half and half and stir continuously for about 2 minutes.
5
Add parmesan and stir continuously for about 2 minutes. Season with pepper and nutmeg.
6
In a large bowl put spinach, ricotta cheese, egg, Parmesan cheese, salt and pepper and combine.
7
Lightly stuff shells with spinach mixture.
8
Spoon 1/4 cup of sauce in 7x11 inch baking dish. Arrange filled shells in dish. Spoon on remaining sauce.
9
Bake at 350 degrees for 15 to 20 minutes until heated through and bubbling. Garnish if desired. Serve.

1882

kcal

Calories

Fat

303

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 16 large pasta shells, Stuffing, 10 ounces frozen spinach, thawed & squeezed dry, 3/4 cup ricotta cheese, and more.

Yes, Florentine Stuffed Shells Carbonara falls under the Pasta & Noodles 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.

That's it — enjoy your meal!

Florentine Stuffed Shells Carbonara

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions