Pears, Fennel And Cream Sauce In Pasta Shells Recipe

Name: Pears, Fennel And Cream Sauce In Pasta Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Pears, large (I used red skinned) halved, cored and cut into 1/4 inch chunks; 2 Fennel bulbs large, fine chopped; 3 cups Heavy Cream; 1/4 teaspoon cayenne pepper; 3 Garlic Cloves, minced; 1 tablespoon Fresh rosemary, finely chopped; 6 - 8 Bacon, thick-sliced, browned and chopped into small dice; 1/2 cup roasted hazelnuts, chopped into small pieces; 6 ounces Pecarino Romano cheese, grated; Parmesan cheese, grated for topping; 12 Jumbo Pasta Shells for stuffing; Salt and Pepper to taste

Servings: persons

3 Pears, large (I used red skinned) halved, cored and cut into 1/4 inch chunks
2 Fennel bulbs large, fine chopped
3 cups Heavy Cream
1/4 teaspoon cayenne pepper
3 Garlic Cloves, minced
1 tablespoon Fresh rosemary, finely chopped
6 - 8 Bacon, thick-sliced, browned and chopped into small dice
1/2 cup roasted hazelnuts, chopped into small pieces
6 ounces Pecarino Romano cheese, grated
Parmesan cheese, grated for topping
12 Jumbo Pasta Shells for stuffing
Salt and Pepper to taste

1
["Toss pears in olive oil and roast at 380F about 20 minutes.
2
Toss fennel in olive oil with salt and pepper and roast at 380 F at same time as pears are roasting. Roast fennel for 30 - 40 minutes.", "Brown bacon. An easy way is to put it on cookie sheet covered with aluminum foil at 350F for about 30 - 45 minutes.", "In a heavy large high sided pan place the cream, garlic, cayenne and rosemary. Bring to a boil over medium heat and cook for about 7 minutes, stirring regularly to prevent the cream from boiling over. Reduce the heat to medium low and cook for another 10 - 15 minutes longer until the mixture has thickened, remembering to stir regularly.", "When the cream mixture has thickened add the cheese and mix until cheese has melted.", "Add the bacon and the hazelnuts, stir in and set sauce aside.", "Boil large pasta shells until al dente. Put in about a tablespoon of olive oil in the water which will help the shells from sticking together. When done, drain and keep about 1 cup of pasta water aside. Place shells in oven proof glass baking pan in which you have poured just enough pasta water to barely cover the bottom.", "Fill pasta shells with fennel, then pears. When all the shells are filled pour sauce over the top. (If your sauce is too thick, thin it with a little pasta water before pouring it over filled shells.) Baked at 350F for 30 - 40 minutes."]

2828

kcal

Calories

147

Fat

255

Carbs

113

Protein

Fat Carbs Protein

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

You need 12 ingredients. The key ingredients include: 3 Pears, large (I used red skinned) halved, cored and cut into 1/4 inch chunks, 2 Fennel bulbs large, fine chopped, 3 cups Heavy Cream, 1/4 teaspoon cayenne pepper, and more.

Yes, Pears, Fennel And Cream Sauce In Pasta Shells 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.

Pears, Fennel And Cream Sauce In Pasta Shells

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