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Alfredo-Pancetta Stuffed Shells

 Alfredo-Pancetta Stuffed Shells
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
6 ServingsPrep: 30 min. Bake: 35 min.


  • 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.

2 of 2

Alfredo-Pancetta Stuffed Shells (continued)

Directions (continued)

  • 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.