Spinach-Pancetta Stuffed Pasta Shells

Even despite the heat and our tiny temporary (okay it’s now been over a year) kitchen I still love to cook! I’m always looking for new recipes often from cooking magazines I pick up at the grocery store. This recipe comes from the summer 2023 Better Homes & Gardens magazine titled Pizza & Pasta, page 57.

Preheat oven to 350 degrees and spray a two-quart rectangular baking dish with nonstick cooking spray.

Ingredients:

Box of large pasta shells

Two eggs (lightly beaten)

One 15 oz carton whole-milk ricotta cheese

½ cup mozzarella cheese 

½ cup finely shredded parmesan cheese

One tsp dried Italian seasoning, crushed (I used oregano as a substitute)

½ 10 oz package of frozen spinach (thawed and liquid squeezed out… I think I used the full 10 oz because I didn’t want to waste the spinach) 

Four oz pancetta chopped

Instructions:

Cook pasta 12 – 15 (I upped it to 20) pasta shells according to package directions. In a medium bowl combine the eggs, ricotta, mozzarella, parmesan cheese, and Italian seasoning. In an eight-inch skillet cook the pancetta over medium heat until it is crispy. Drain pancetta on a paper towel. Add the thawed spinach and pancetta to the cheesy ricotta filling and stir well. 

Using a small spoon, fill the shells with the filling and arrange in the prepared baking dish. Pour any extra sauce/filling over the shells. Bake covered for 30 minutes. Sprinkle with additional cheese and continue baking uncovered until the mixture is heated through and the cheese is melted, about ten more minutes. I used bowls to serve this delightfully cheese and savory dish, so the shells were more manageable and less likely to go flying when you cut into them! This pasta dish is a definite winner that I will be serving again.

Bon Appetit!