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

Directions

  • 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.
  • 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.
  • Cover and bake at 375° for 25 minutes. Sprinkle with mozzarella cheese. Bake until cheese is melted, 10-15 minutes longer. Top with pancetta.

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Reviews

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Average Rating:
  • schamberlain
    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
    Jan 26, 2016

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

  • sav0808
    Jun 9, 2013

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

  • chrissteve
    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. . . .