Spinach And Pancetta Stuffed Shells
Servings
6
Prep Time
25 minutes
Cook Time
25 minutes
Ingredients
- 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
- 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
For The Shells:
For The Sauce:
Instructions
- 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 8 to 10 minutes. Drain pasta.
- 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.
- 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
- 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
2 comments
SO GOOD and so fun to make. Next time I’m going to add artichokes too!
can this be made a day before and reheated? should I wait and put thecream sauce when reheated?