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Baked Shells With Fresh Spinach And Pancetta Recipe

This decadent, prepare-ahead pasta bake is inspired by Nancy Verde Barr's January 1993 Food & Wine Magazine recipe. Creamy tomato sauce, crispy pancetta (or prosciutto!), and tender spinach perfectly complement perfectly cooked jumbo pasta shells. A one-dish wonder perfect for a weeknight dinner or a special occasion!

Prep Time 20 mins
Cook Time 60 mins
Calories 684.8 kcal
Protein 34g
Rating 4.8 (5 Reviews)
Baked Shells With Fresh Spinach And Pancetta 87

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make Baked Shells With Fresh Spinach And Pancetta

  1. Melt 2 tablespoons of butter in a heavy medium saucepan over medium heat.
  2. Add 1 cup heavy cream and 1/2 cup tomato puree. Bring to a boil over high heat.
  3. Reduce heat to low and simmer until sauce is reduced to 2 1/4 cups (about 15 minutes), stirring occasionally.
  4. Remove from heat and stir in 1/4 cup grated Parmesan cheese. Season with salt and pepper to taste.
  5. In a large skillet, cook 4 ounces pancetta (or prosciutto), diced, in 2 tablespoons butter over medium-high heat until crispy (3-4 minutes).
  6. Add 5 ounces fresh spinach, in batches, to the skillet and cook until wilted (about 2 minutes). Season with salt and pepper.
  7. Preheat oven to 350°F (175°C).
  8. Cook 1 pound jumbo pasta shells in a large pot of boiling salted water until al dente (about 7-8 minutes). Drain well.
  9. Gently toss the cooked pasta with the creamy tomato sauce and spinach mixture.
  10. Spoon the pasta mixture into a greased 3-quart shallow baking dish.
  11. Sprinkle the remaining 1/4 cup grated Parmesan cheese over the top.
  12. 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

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat Pork Recipes European Italian Fall Recipes

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Main Dish Pasta One Dish Meal Meat Pasta Rice And Grains Pasta Shells