Stuffed Shells With Crispy Pancetta and Spinach
photo by KPD123
- Ready In:
- 50mins
- Ingredients:
- 17
- Serves:
-
4-6
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
directions
- Preheat the oven to 375 degrees F.
- 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.
- 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.
- Add the spinach, onion, garlic, parsley, ricotta cheese, asiago cheese, pepper, and nutmeg. Stir to combine.
- Stuff the shells with about 2 tablespoons of the spinach mixture each and place the stuffed shells in a large, buttered baking dish.
- For the sauce: Melt the butter in a medium saucepan. Add the garlic and cook for 1 minute.
- Add the cream and bring to a simmer.
- Turn the heat to very low and add the 2 cups asiago cheese, parsley, and pepper. Stir until the cheese is dissolved.
- Pour the sauce over the shells. Top with the remaining 1/4 cup asiago cheese.
- Bake, covered, until golden on top, about 25 minutes. Remove from the oven and serve immediately.
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RECIPE SUBMITTED BY
KPD123
Frisco, Colorado