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
- 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, beaten
- 1/4 teaspoon pepper
- 1 jar (15 ounces) roasted garlic Alfredo sauce
- ½ cup shredded mozzarella cheese
- 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
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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