Wednesday, August 11, 2010
Chef Chucks Stuffed Shells
Conchiglie are pasta shaped like seashells, I fill them with creamy ricotta, fresh spinach, garlic and pancetta, an Italian bacon, which gives it the saltiness I like. Topped off with my marinara sauce, this is a real comfort meal.
1 pound shells
16 ounces whole milk ricotta
1 cup parmigiana cheese, grated
3 slices pancetta, 1/4 inch thick
1 pound fresh organic spinach
2 garlic cloves, minced
salt and pepper
Cook pasta in boiling salted water till al dente. Rinse to stop cooking, set aside. Meanwhile chop pancetta and fry in a small pan. Cook spinach in a large frying pan with 1 tablespoon olive oil and 2 garlic cloves, stirring, till wilted. Squeeze spinach dry then chop. In a bowl combine ricotta, eggs, parmigiana, pancetta, spinach, salt and pepper. Using a teaspoon spoon fill each shell, place in a baking dish coated with sauce and add more sauce on top of shells. Cover and bake at 350 degrees for 30 minutes.