Shells With Crispy Pancetta And Spinach Giada De Laurentiis Food

STUFFED SHELLS WITH ARRABBIATA SAUCE

Steps:

• Lightly oil a 12 by 9 by 2-inch baking dish and set aside. Lightly oil the baking sheet and set aside.
• Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but still quite firm to the bite, about 4 to 6 minutes. You will continue cooking the shells in the oven after they have been stuffed. Using a slotted spoon, drain pasta shells and place on oiled baking sheet, spreading them out so that they don't stick together and allow to cool.
• Heat the oil in a heavy medium saucepan over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the red pepper flakes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce. Bring the sauce to a simmer, stirring often.
• In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, mint, salt, and pepper. Set aside.
• Preheat the oven to 350 degrees F.
• Spoon 1 1/4 cups of the sauce over the prepared baking dish. Fill the cooked shells with the cheese mixture, about 2 tablespoons per shell. Arrange the shells in the prepared dish. Spoon the remaining sauce over the shells, then sprinkle with the mozzarella.
• Bake in the lower third of your oven until the filling is heated through and the top is golden brown, about 25 to 30 minutes.

SHELLS WITH CRISPY PANCETTA AND SPINACH - GIADA DE LAURENTIIS

Steps:

• Preheat oven to 375 degrees.
• Shells:.
• Boil large pot of salted water over high heat.
• Add pasta and cook until tender but firm to bite, 8-10 minutes.
• Drain pasta.
• Warm olive oil in large skillet over medium heat.
• Add pancetta, cook until lightly golden, about 5 minutes.
• Remove pancetta with slotted spoon to large bowl, let cool.
• Add spinach, ricotta and asiago cheeses, pepper and nutmeg to bowl.
• Stir to combine.
• Stuff shells with about 2 TBS. of spinach mixture.
• Place shells in large buttered baking dish.
• Sauce:.
• Melt butter in medium saucepan.
• Add garlic and cook for 1 minute.
• Add cream and simmer.
• Turn heat to very low and add 2 cups of asiago cheese, parsley, and pepper.
• Stir until cheese is melted.
• Pour sauce over shells.
• Top with remaining 1/4 cup asiago cheese.
• Bake until golden on top, about 25 minutes.
• Remove and serve immediately.

STUFFED SHELLS WITH CRISPY PANCETTA AND SPINACH

Steps:

• Preheat the oven to 375 degrees F.
• For the shells: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain pasta. Toss with 1 tablespoon olive oil and allow to cool before stuffing.
• Warm 1 tablespoon olive oil in a large, heavy skillet over medium heat. Add the pancetta and cook until lightly golden, about 5 minutes. Remove the pancetta from the pan with a slotted spoon and transfer to a large bowl.
• Add the spinach, onion, garlic, parsley, ricotta cheese, asiago cheese, pepper, and nutmeg. Stir to combine.
• Stuff the shells with about 2 tablespoons of the spinach mixture each and place the stuffed shells in a large, buttered baking dish.
• For the sauce: Melt the butter in a medium saucepan. Add the garlic and cook for 1 minute.
• Add the cream and bring to a simmer.
• Turn the heat to very low and add the 2 cups asiago cheese, parsley, and pepper. Stir until the cheese is dissolved.
• Pour the sauce over the shells. Top with the remaining 1/4 cup asiago cheese.
• Bake, covered, until golden on top, about 25 minutes. Remove from the oven and serve immediately.