Remove from Favorites Add to Favorites Remove from Favorites Add to Favorites

SIGN UP FOR 10% OFF ON YOUR FIRST ORDER

Photo Credit: Elizabeth Newman

Spinach And Pancetta Stuffed Shells

by Giada De Laurentiis
Prep Time
25 minutes
Cook Time
25 minutes
Serves
6 Servings
Photo Credit: Elizabeth Newman

Spinach And Pancetta Stuffed Shells

You must be signed in to print this content
This is one of those special-occasion baked pastas that always ends up being a hit. Comforting and hearty with plenty of great flavor, and the spinach gives it amazing color as well as nice balance to the decadence.

I recommend making this for a holiday or a gathering - everyone will want seconds!
Spinach And Pancetta Stuffed Shells
star

Spinach And Pancetta Stuffed Shells

Rated 5.0 stars by 1 users

Servings

6

Prep Time

25 minutes

Cook Time

25 minutes

Calories

974

Author:

Giada De Laurentiis

Image of Spinach And Pancetta Stuffed Shells

Ingredients

    For The Shells:

  • 1 pound Lumaconi pasta, or 12 ounces jumbo shells
  • 2 tablespoons olive oil
  • 1/2 pound thick-cut pancetta, cut into 3/4-inch cubes
  • 2 pounds frozen spinach, thawed and drained
  • 1 (15-ounce) container whole milk ricotta
  • 1 cup grated asiago cheese
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • For The 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 freshly ground black pepper

Instructions

  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 8 to 10 minutes. Drain pasta.
  3. Warm the 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, 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.
  4. 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 until golden on top, about 25 minutes. Remove from the oven and serve immediately.

Nutrition

Nutrition

Nutrition Serving Size
6
per serving
Calories
974
Amount/Serving % Daily Value
Carbs
66 grams
Protein
49 grams
Fat
57 grams
Saturated Fat
28 grams
Cholestrol
130 milligrams
Sodium
1371 milligrams
Fiber
6 grams
Sugar
4 grams
Trans Fat
1 grams
Facebook Instagram Pinterest Twitter YouTube Play Cart Email Mailing List Search Dairy Free Nut Free Gluten Free Vegan Vegetarian Delete Close Admin Star Badge Like Comment View More Right Arrow Left Arrow Down Arrow Food Submit Recipe Shop Video Entertaining Living Recipes Ask Giada Family Live Stream Pets Checkmark Lock Lock
nut free

2 reviews & comments

  • Author's avatar image
    Bridget - May 23

    SO GOOD and so fun to make. Next time I’m going to add artichokes too!

  • Author's avatar image
    amy - Jan 17

    can this be made a day before and reheated? should I wait and put thecream sauce when reheated?

Please sign in or create an account to review or comment on recipes.