Shells With Crispy Pancetta And Spinach Recipes

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STUFFED SHELLS WITH CRISPY PANCETTA AND SPINACH



Stuffed Shells With Crispy Pancetta and Spinach image

i love the asiago cream sauce! you could also use a red sauce. if pancetta is hard to find or you're on a budget, use bacon!! another giada recipe! i tweaked it quite a bit.

Provided by KPD123

Categories     Pasta Shells

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 17

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
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

Steps:

  • 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.

SHELLS WITH CRISPY PANCETTA AND SPINACH - GIADA DE LAURENTIIS



Shells With Crispy Pancetta and Spinach - Giada De Laurentiis image

LOVE Giada De Laurentiis . . . this is one of her great recipes. LOTS of spinach- can cut in half if you are not a huge fan- but yummy none the less!

Provided by greyghost

Categories     Pasta Shells

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 (12 ounce) package jumbo pasta shells
2 tablespoons olive oil
1/2 lb thick cut pancetta, cut into 3/4-inch cubes
2 lbs frozen spinach, thawed and drained
1 (15 ounce) container whole milk ricotta cheese
1 cup grated asiago cheese
1/2 teaspoon fresh 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 fresh ground black pepper

Steps:

  • Preheat oven to 375 degrees.
  • Shells:.
  • Boil large pot of salted water over high heat.
  • Add pasta and cook until tender but firm to bite, 8-10 minutes.
  • Drain pasta.
  • Warm olive oil in large skillet over medium heat.
  • Add pancetta, cook until lightly golden, about 5 minutes.
  • Remove pancetta with slotted spoon to large bowl, let cool.
  • Add spinach, ricotta and asiago cheeses, pepper and nutmeg to bowl.
  • Stir to combine.
  • Stuff shells with about 2 TBS. of spinach mixture.
  • Place shells in large buttered baking dish.
  • Sauce:.
  • Melt butter in medium saucepan.
  • Add garlic and cook for 1 minute.
  • Add cream and simmer.
  • Turn heat to very low and add 2 cups of asiago cheese, parsley, and pepper.
  • Stir until cheese is melted.
  • Pour sauce over shells.
  • Top with remaining 1/4 cup asiago cheese.
  • Bake until golden on top, about 25 minutes.
  • Remove and serve immediately.

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