Chef Chucks Stuffed Shells
<br /> Conchiglie Ripiene
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.
Stuffed Shells
1 pound shells
16 ounces whole milk ricotta
2 eggs
1 cup parmigiana cheese, grated
3 slices pancetta, 1/4 inch thick
1 pound fresh organic spinach
2 garlic cloves, minced
olive oil
salt and pepper
marinara sauce
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.
<br /> <br /> <br /> <span style="font-size:130%;"><span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">Conchiglie Ripiene</span></span><br /> <br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">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.</span><br /> <br /> <span style="font-size:130%;"><span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">Stuffed Shells</span></span><br /> <br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">1 pound shells</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">16 ounces whole milk ricotta</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">2 eggs</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">1 cup parmigiana cheese, grated</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">3 slices pancetta, 1/4 inch thick</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">1 pound fresh organic spinach</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">2 garlic cloves</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">olive oil</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">salt and pepper</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">marinara sauce</span><br /> <br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">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. 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.</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">Ricette by Chef Chuck's Cucina</span><br /> <br /> <br /> <br /> <br /> <div class="statcounter"><a title="counter on blogger" class="statcounter" href="http://www.statcounter.com/blogger/"><img class="statcounter" src="http://c.statcounter.com/5441659/0/1ddbf5e6/1/" alt="counter on blogger" /></a></div>
Well you're combining two of our favorite things...Pasta and pancetta which makes this dish perfect!
ReplyDeleteHi Diana,s Cocina! I am happy to hear, I hit this one just right for you! Our taste buds are similar!
ReplyDeleteThank you, enjoy :)
This loos so delicious - packed with flavour. Thanks for your kind comment on my blog. Lucie
ReplyDeleteHello Lucie, Thank you for sharing your recipes also! Enjoy:)
ReplyDeleteYou have an award from me. I posted it yesterday on my blog! I love your recipes! I will try this one on the weekend.
ReplyDeleteThank you so much for the award, I feel privileged to be part of your great selection!!
ReplyDelete~Enjoy Good Foods~
Grazie Grazie !!
Yummilicious! : )
ReplyDeleteHello Jodi Nina, I like that word!!
ReplyDeleteThank you :)
Your photo speaks volumes alone, let alone reading the mouthwatering recipe. This is too hard to resist with the pancetta, but then you go and add lots of parmesan. A comforting meal to share with friends.
ReplyDeleteHello Bridgett, Your words are like a "Symphony" in describing this dish, I thank you so much, your are the kindest!
ReplyDeletedelicious!!!!! It just looks so awesome I am drooling!
ReplyDeleteHello Chocolate Freckles!! I love that name!
ReplyDeleteYou must try this recipe one day, you will enjoy I am sure! Thank you :)