ALFREDO-PANCETTA STUFFED SHELLS

Alfredo-Pancetta Stuffed Shells image

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts :