Here it is, the ultimate Italian comfort food! Pasta shells stuffed with melted seasoned mozzarella and ricotta, salty gobs of pancetta, and ample fresh spinach. That’s everything you get with this delicious Stuffed Shells with Spinach and Pancetta recipe.
In my family, all holiday celebration meals called for the traditional main course meal and a standard Italian dish as a side meal. The Italian dish could be a lasagna or ziti. But on Christmas Eve it was just about always stuffed shells. My dad knows I am not much of a seafood fan, so he makes stuffed shells on the side for me. Here is a great version I decided to try with spinach and pancetta.
Here is the recipe for ridiculous Stuffed Shells with Spinach and Pancetta
- 20 large pasta shells
- 2 cups marinara sauce
- 2 cups Ricotta cheese
- 3 cups shredded Mozzarella cheese
- 1 cup shaved parmesan cheese
- 1 large egg
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon parsley
- 2 teaspoons garlic powder
- 1 teaspoon each of kosher salt and pepper
- 2 cups chopped spinach
- 8 ounces chopped pancetta
Begin cooking the pasta shells according to package directions, until al dente. Preheat oven to 350 degrees.
As the pasta cooks, in a large bowl mix the ricotta, mozzarrella, egg, spinach, pancetta, basil, oregano, parsley, garlic powder, kosher salt and pepper. Mix until uniform.
Spoon or pipe the cheese mixture with a pastry bag into each pasta shell.
In an large oven safe bowl, ladle some of the marinara sauce to cover the bottom of the bowl. Place each pasta shell into the bowl, in one layer, get them comfy next to each other. Cover the shells with the remaining marinara, mozzarella, and parmesan cheese.
Bake for at least 30 minutes, until the cheese is quite hot and bubbly.
Sprinkle some parmesan cheese over the shells and some fresh chopped parsley. Serve while hot and mangia!