Alfredo-Pancetta Stuffed Shells Recipe
Alfredo-Pancetta Stuffed Shells Recipe photo by Taste of Home

Alfredo-Pancetta Stuffed Shells Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 35 min.
MAKES: 6 servings

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, beaten
  • 1/4 teaspoon pepper
  • 1 jar (15 ounces) roasted garlic Alfredo sauce
  • ½ cup shredded mozzarella cheese

Directions

  1. Cook pasta shells according to package directions; drain and rinse with cold water.
  2. 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.
  3. Transfer spinach mixture to a small bowl. Add ricotta, Parmesan cheese, egg yolk and pepper; mix well.
  4. 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.
  5. 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.

Reviews for Alfredo-Pancetta Stuffed Shells

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed Jun. 9, 2013

This recipe was so good. My boyfriend went back for second and third helpings.

MY REVIEW
Reviewed Apr. 10, 2013

I loved it and my husband hated it. He said it was too garlicky and too rich. What to do with the leftovers. . . .

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