Stuffed Shells With Crispy Pancetta and Spinach |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
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 10 minutes. Drain pasta. Toss with 1 tablespoon olive oil and allow to cool before stuffing.
3. 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.
4. Add the spinach, onion, garlic, parsley, ricotta cheese, asiago cheese, pepper, and nutmeg. Stir to combine.
5. Stuff the shells with about 2 tablespoons of the spinach mixture each and place the stuffed shells in a large, buttered baking dish.
6. For the sauce: Melt the butter in a medium saucepan. Add the garlic and cook for 1 minute.
7. Add the cream and bring to a simmer.
8. Turn the heat to very low and add the 2 cups asiago cheese, parsley, and pepper. Stir until the cheese is dissolved.
9. Pour the sauce over the shells. Top with the remaining 1/4 cup asiago cheese.
10. Bake, covered, until golden on top, about 25 minutes. Remove from the oven and serve immediately.
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