Alfredo-Pancetta Stuffed Shells Recipe

Alfredo-Pancetta Stuffed Shells Recipe photo by Taste of Home

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I thought up this recipe while I was driving home from work. The local paper started a new reader recipe feature, so I sent this in, and I was published! Warm up some bread, pour the Chardonnay, and enjoy. —Tami Voltz, Rudolph, OH

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Alfredo-Pancetta Stuffed Shells Recipe

Prep: 30 min. Bake: 35 min

Yield: 6 Servings

30 35 65

Ingredients

12 uncooked jumbo pasta shells
4 ounces pancetta, finely chopped
1 teaspoon olive oil
1 package (6 ounces) fresh baby spinach
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 carton (15 ounces) part-skim ricotta cheese
2 tablespoons grated Parmesan cheese
1 egg yolk
1/4 teaspoon pepper
1 jar (15 ounces) roasted garlic Alfredo sauce
½ cup shredded mozzarella cheese

Directions

Cook pasta shells according to package directions; drain and rinse with cold water.
Meanwhile, cook pancetta in oil in a large skillet over medium heat until crisp. Remove to paper towels, reserving drippings. Saute the spinach, garlic and pepper flakes in drippings until spinach is wilted.
Transfer spinach mixture to a small bowl. Add ricotta, Parmesan cheese, egg yolk and pepper; mix well.
Spread 1/2 cup Alfredo sauce into a greased 11-in. x 7-in. baking dish. Spoon ricotta mixture into pasta shells; place in baking dish. Pour remaining sauce over shells.
Cover and bake at 375° for 25 minutes. Sprinkle with mozzarella cheese. Bake 10-15 minutes longer or until cheese is melted. Top with pancetta. Yield: 6 servings.

Originally published as Alfredo-Pancetta Stuffed Shells in Simple & Delicious April/May 2013, p51