Shells with Crispy Pancetta and Spinach
- Total:
- 50 min
- Prep:
- 25 min
- Cook:
- 25 min
- Yield:
- 4 to 6 servings
- Level:
- Easy
Ingredients
Shells:
Sauce:
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 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.
Pairs well with Sauvignon Blanc
My Private Notes
Now Playing
Now Playing
Grilled Peach Crisp Foil Packs 00:40
Now Playing
Fried Rice Pineapple Boat 01:38
Now Playing
Sausage-Stuffed Zucchini Boats 03:15
Now Playing
Grilled Brie with Prosciutto 00:40
Now Playing
Ina's Homemade Vanilla Extract 01:14
IDEAS YOU'LL LOVE
Browse Reviews By Keyword
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.
See it Now!
