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Stuffed shells with spinach and pancetta.

Stuffed Shells With Spinach and Pancetta

Delicious and scrumptious pasta shells stuffed with ricotta, spinach, and pancetta.
Course Entree
Cuisine Italian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 20 stuffed shells
Author Chris

Ingredients

  • 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

Instructions

  1. Begin cooking the pasta shells according to package directions, until al dente. Preheat oven to 350 degrees.
  2. 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.
  3. Spoon or pipe the cheese mixture with a pastry bag into each pasta shell.
  4. 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.
  5. Bake for at least 30 minutes, until the cheese is quite hot and bubbly.
  6. Sprinkle some parmesan cheese over the shells and some fresh chopped parsley. Serve while hot and mangia!