Name: Asiago Pancetta Stuffed Shells
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 3/4 of a 12 ounce package of jumbo shell pasta; 1 tablespoons of olive oil; 12 ounces of pancetta chopped small (I buy 3 packages from Trader Joe’s of Citterio cubetti Italian style pancetta); 1 pound frozen spinach thawed and drained; 1 (15 ounce) container of whole milk ricotta; 3 1/4 cup grated asiago cheese; 2 tablespoon butter plus more for dish; 3 garlic cloves; 1 cup of cream; 1/4 cup chopped fresh parsley; black pepper; salt

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BEYOND DELECTABLE Asiago Pancetta Stuffed Shells

I consider Asiago Pancetta Stuffed Shells to be better than eating spinach dip. I know that sounds crazy, right?! This creamy shell is beyond my wildest dreams of a stuffed shell. Surprised in the best way possible when I reheated these beauties, they were even better later that evening. Giving them time to sit allowed the cream and oil to blend perfectly. This dish has captured my heart and I could not be happier, in love!

Don’t you just love Giada De Laurentils (She is amazing) and I adapted this recipe from her. Giada has that passion for food that only food lovers can understand. I adapted this recipe by reducing the amount of spinach and increasing the amount of pancetta. Who doesn’t love more pancetta! Using less spinach allows you to taste more of the delicious asiago cheese in these stuffed shells. I paired this recipe with my dill roasted carrots and oh the harmony of flavors, I cant stop thinking about them. Thank you Giada for inspiring me, without your recipe I wouldn’t have been able to create my new favorite dish.

Asiago Pancetta Stuffed Shells

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Author: Whisking Mama
Total Time: 55 mins
Yield: 4-6 1x

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Ingredients

Scale

3/4 of a 12 ounce package of jumbo shell pasta
1 tablespoons of olive oil
12 ounces of pancetta chopped small (I buy 3 packages from Trader Joe’s of Citterio cubetti Italian style pancetta)
1 pound frozen spinach thawed and drained
1 (15 ounce) container of whole milk ricotta
3 1/4 cup grated asiago cheese
2 tablespoon butter plus more for dish
3 garlic cloves
1 cup of cream
1/4 cup chopped fresh parsley
black pepper
salt

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Instructions

Preheat oven to 375F
Cook pasta according to package till al dente
Warm olive oil in pan over medium heat
Add pancetta and cook till light golden brown
Transfer cooked pancetta to paper towel and set aside
In a large bowl add spinach, ricotta cheese, 1 cup of asiago cheese, 1/2 teaspoon black pepper, 1/2 teaspoon of salt and pancetta and mix combining all the ingredients
Butter a large baking dish
Stuff shells with about 2 tablespoons of the mixture placing each shell in the buttered baking dish
For the sauce: melt 2 tablespoons of butter in saucepan
Press the garlic into the pan on medium low heat and cook for about one minute to soften
Add the cream and bring to a simmer
turn heat to very low and add 2 cups of asiago cheese, parsley, 1/4 teaspoon of salt and 1/4 teaspoon of pepper
Stir until cheese dissolves
Pour sauce over shells
Top with 1/4 cup asiago cheese
Bake until a light golden color about 25-30 min

Prep Time: 25 mins
Cook Time: 30 mins