Stuffed Shells With Crispy Pancetta And Spinach Recipe

Name: Stuffed Shells With Crispy Pancetta And Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Shells; 0.5 (12 ounce) package jumbo pasta shells (about 16 shells); 2 tablespoons olive oil, divided; 1/2 lb thick-cut pancetta, cut into 3/4-inch cubes; 5 ounces chopped spinach (frozen, thawed and drained); 1/4 cup minced red onion; 3 minced garlic cloves; 1/4 cup chopped fresh parsley; 8 ounces ricotta cheese; 1 cup grated asiago cheese; 1/2 teaspoon black pepper; 1/8 teaspoon freshly grated nutmeg; Sauce; 1 tablespoon butter; 1 garlic clove, minced; 1 cup cream; 2 cups grated asiago cheese, plus 1/4 cup; 1/4 cup chopped fresh parsley; 1/4 teaspoon black pepper

Servings: persons

Shells
0.5 (12 ounce) package jumbo pasta shells (about 16 shells)
2 tablespoons olive oil, divided
1/2 lb thick-cut pancetta, cut into 3/4-inch cubes
5 ounces chopped spinach (frozen, thawed and drained)
1/4 cup minced red onion
3 minced garlic cloves
1/4 cup chopped fresh parsley
8 ounces ricotta cheese
1 cup grated asiago cheese
1/2 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
Sauce
1 tablespoon butter
1 garlic clove, minced
1 cup cream
2 cups grated asiago cheese, plus 1/4 cup
1/4 cup chopped fresh parsley
1/4 teaspoon black pepper

1
Preheat the oven to 375 degrees F.
2
For the shells: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain pasta. Toss with 1 tablespoon olive oil and allow to cool before stuffing.
3
Warm 1 tablespoon olive oil in a large, heavy skillet over medium heat. Add the pancetta and cook until lightly golden, about 5 minutes. Remove the pancetta from the pan with a slotted spoon and transfer to a large bowl.
4
Add the spinach, onion, garlic, parsley, ricotta cheese, asiago cheese, pepper, and nutmeg. Stir to combine.
5
Stuff the shells with about 2 tablespoons of the spinach mixture each and place the stuffed shells in a large, buttered baking dish.
6
For the sauce: Melt the butter in a medium saucepan. Add the garlic and cook for 1 minute.
7
Add the cream and bring to a simmer.
8
Turn the heat to very low and add the 2 cups asiago cheese, parsley, and pepper. Stir until the cheese is dissolved.
9
Pour the sauce over the shells. Top with the remaining 1/4 cup asiago cheese.
10
Bake, covered, until golden on top, about 25 minutes. Remove from the oven and serve immediately.

957

kcal

Calories

Fat

Carbs

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 19 ingredients. The key ingredients include: Shells, 0.5 (12 ounce) package jumbo pasta shells (about 16 shells), 2 tablespoons olive oil, divided, 1/2 lb thick-cut pancetta, cut into 3/4-inch cubes, and more.

Yes, Stuffed Shells With Crispy Pancetta And Spinach falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Stuffed Shells With Crispy Pancetta And Spinach

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