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Alfredo-Pancetta Stuffed Shells Recipe

Alfredo-Pancetta Stuffed Shells Recipe

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. YIELD:6 servings


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


  • 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 11x7-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.

Reviews for Alfredo-Pancetta Stuffed Shells

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schamberlain User ID: 8299832 247990
Reviewed May. 9, 2016

"I've made this several times, it is amazing. One of my family favorites. They are creamy and have so much flavor. A keeper"

pajamaangel User ID: 1603339 242624
Reviewed Jan. 26, 2016

"Deliciouso. Even without the pancetta that my beautiful woman forgot to get. I love you honey."

sav0808 User ID: 4530296 198718
Reviewed Jun. 9, 2013

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

MY REVIEW User ID: 3572716 199945
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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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.