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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

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.

Wine Pairings

Full-Bodied White Wine

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