Shells with Crispy Pancetta and Spinach

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This was SSSOOOOOO good!! The family loved it and I got endless compliments for it. I cant believe I made something so good! Thanks Giada! :

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My husband LOVES this recipe and can't wait 'til I make it again. Thanks Giada!!

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The whole family enjoyed this recipe...even the kids, all 8yrs old & under...a collective "Oh My this is soo good!" was uttered by all. It was so easy to make and inexpensive...it's definitely a keeper.

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The store I shopped at did not have any Asiago or Pancetta! So I improvised with parm and a italian 5 blend cheese. What I did was add about 1 cup parm and 1 cup 5 blend to the spinach mix..(oh yeah and only used 2-10oz bags of finely chopped, and in lieu of the pancetta I diced up about 1/4 lb of a thick ham steak and 1/4lb of thinly sliced and cubed bacon. I crisped up the bacon then slotted it out and in the renderings I then added the cubed ham, then slotted that into the mixture. For the sauce I added another clove of garlic and some red pepper flakes along with about a 1/4c of red sauce I already had in the fridge then I added in another cup of the 5 blend cheese. After I poured the sauce over the shells I dotted some of the areas that the sauce missed with more red sauce, then topped each with some parm. cheese. We ate this with some garlicky buttered french bread. So yummy and filling. I will be adding this to my rotation of meals. Thanks Giada!

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This recipe has made me the talk of the town. I have found that Pancetta can be expensive, but if you live near a Trader Joe's, it is quite cheap and it is already cubed for you. I also add a 5 cheese italian blend that contains asiago and fontina cheese. It is wonderful! This is my FAVORITE Everyday Italian meal, as well as my whole family's! Thanks Giada! What would I do without you!

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I've made this before, and I loved it. However, this time I made it again with some pretty big changes, and liked it even more. I doubled the recipe because I was cooking for a lot of people. However, I used 3 lbs spinach rather than 4, and also added sauteed mushrooms, shallots and fresh peas to make up the difference and add some variety. I used part-skim ricotta. I wanted to cut down on the fat but not the flavor. I used 3/4 lb of pancetta rather than a full lb. I sliced it thinly so that the flavor would disperse evenly throughout. In making the sauce I added 1 T of flour to the butter called for in the recipe to thicken the sauce, and I used 1/2 chicken stock, 1/2 milk, and just a splash of marsala wine. I didn't reduce the amount of cheese. I then arranged the shells as usual and scattered the top with fresh diced Roma tomatoes before pouring the sauce over and sprinkling with the remaining cheese and baking. It was outstanding.

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My husband loved this and so did I, though I did think it was kind of dry. Think I'll double the sauce next time or use a tomato-based sauce. The amount of cheese is incredible and as expensive as asiago cheese is, I substituted a 5-italian cheese blend instead. Also, I used 2 10-oz. packages of spinach instead of 2 lbs. of spinach. I think that must be a typo. I used pancetta but that is really expensive where I live. One 4-oz. package was 8 dollars, so I think I'll try a substitute like sausage or canadian bacon.

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Woo wee, I made Giada's stuffed shells with Arriabatta sauce and ground turkey with artichokes last week and they were ok; but this recipe blows it out of the box! It's so creamy, pancetta-y and just luscious. Love this one! I also followed another writers ideas on a little more cheese, more garlic and less spinach, 2 10oz packages did great.

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Tasted Amazing!! Added an extra 1/2 cup of Asiago in the stuffing and a little less Spinach. (Make sure to drain spinach well The Asiago and Pancetta are a PERFECT pair! Also, adding extra garlic never hurt anyone;D

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I LOVE Giada's recipes but that was inedible. I followed the directions completely and it was too "spinachy" and salty from the pancetta. Had to make my family and myself something else.