- 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.