Alfredo-Pancetta Stuffed Shells
- 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
- 1/2 cup shredded mozzarella cheese
- 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 375u0b0 for 25 minutes. Sprinkle with mozzarella cheese. Bake until cheese is melted, 10-15 minutes longer. Top with pancetta.
pasta shells, pancetta, olive oil, baby spinach, garlic, red pepper, ricotta cheese, parmesan cheese, egg yolk, pepper, mozzarella cheese
Taken from www.tasteofhome.com/recipes/alfredo-pancetta-stuffed-shells/ (may not work)