Zutaten für Baked Shells With Fresh Spinach And Pancetta
- 4 tablespoons unsalted butter, divided
- 1 cup heavy cream
- 1/2 cup tomato puree
- 1/2 cup grated Parmesan cheese, divided
- salt and freshly ground black pepper to taste
- 4 ounces pancetta, diced
- 5 ounces fresh spinach, stemmed and chopped
- 1 pound jumbo pasta shells
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Zubereitung von Baked Shells With Fresh Spinach And Pancetta
- Melt 2 tablespoons of butter in a heavy medium saucepan over medium heat.
- Add 1 cup heavy cream and 1/2 cup tomato puree. Bring to a boil over high heat.
- Reduce heat to low and simmer until sauce is reduced to 2 1/4 cups (about 15 minutes), stirring occasionally.
- Remove from heat and stir in 1/4 cup grated Parmesan cheese. Season with salt and pepper to taste.
- In a large skillet, cook 4 ounces pancetta (or prosciutto), diced, in 2 tablespoons butter over medium-high heat until crispy (3-4 minutes).
- Add 5 ounces fresh spinach, in batches, to the skillet and cook until wilted (about 2 minutes). Season with salt and pepper.
- Preheat oven to 350°F (175°C).
- Cook 1 pound jumbo pasta shells in a large pot of boiling salted water until al dente (about 7-8 minutes). Drain well.
- Gently toss the cooked pasta with the creamy tomato sauce and spinach mixture.
- Spoon the pasta mixture into a greased 3-quart shallow baking dish.
- Sprinkle the remaining 1/4 cup grated Parmesan cheese over the top.
- Bake for 15-20 minutes, or until heated through and bubbly.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
11g
Fat
124g
Carbs
21g
