Pancetta Stuffed Shells with Asiago Cheese and Spinach

Here is another one I found on the Everyday Italian. This one is absolutely spectacular!! It's not hard to make. About 1/2 hour prep and 1/2 hour baking. It is a very rich dish and a little goes a long way on the palette.

Another family favourite has been born from this recipe.

Pancetta Stuffed Shells

Ingredients

Shells:

1 (12oz) package jumbo shells pasta (I use 1 box Lancia)

2 tablespoons olive oil

½ lb thick cut pancetta (about ¾ inch cubes)

2 pounds frozen spinach, thawed and drained (I use about 2 packages)

1 (15 oz) container of whole milk ricotta

1 cup grated asiago cheese

½ tsp freshly ground black pepper

½ tsp ground nutmeg

Sauce:

1 tbsp butter

1 clove garlic, minced

1 cup cream

2 cups grated asiago cheese plus ¼ cup

¼ cup chopped parsley

¼ tsp freshly ground black pepper.

Instructions

Preheat the oven to 375 degrees F

For the shells:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain Pasta.

Warm Olive oil in a large, heavy skillet over medium heat. Add the pancetta and cook until lightly golden, about 5 minutes. Remove the pancetta from the pan with a slotted spoon and transfer to a large bowl. Add the spinach, ricotta cheese, asiago cheese, pepper, and nutmeg. Stir to combine. Stuff the shells in a large, buttered baking dish. This recipe will fill this dish plus a small dish

For the sauce:

Melt the butter in a medium saucepan. Add the garlic and cook for 1 minute. Add the cream and bring to a simmer. Turn heat to very low and add the 2 cups of asiago cheese, parsley and pepper. Stir until the cheese is dissolved. Pour the sauce over the shells. Top with remaining ¼ cup asiago cheese. Here is an illustration of it ready to go in the oven. I have a small ladle that I spoon the sauce over each shell and then distribute until the sauce has been spread between the two dishes.

Bake until golden on top, about 25 minutes. Remove from the oven and serve.

Amazing Alfredo Recipe

Sorry I missed adding any recipes yesterday. It's not that I didn't bake or cook but life took over.

Today I will share a wonderful recipe for Alfredo. Finding a perfect Alfredo Recipe is not the easiest thing. I rarely order it in a restaurant because I'm amazed at how badly they can screw up something that is actually quite easy to make. Forget any type of chain restaurant for a decent alfredo. I had the best alfredo sauces of my life in Italy a few years ago. Oh...Italy...heaven on the tastebuds I tell you. We only had one unsatisfactory Italian meal. One trattoria was so good in Florence we ended up going back over and over again. (I have yet to pry the recipe for the pesto from the owner's hands..still trying though)

Seeing as I come from an Italian background, it's rather shocking that I didn't experience more variety in our Italian dishes. I'm willing to give my mom a pass on this though because she is not Italian.

This recipe is what I use for my base of alfredo. I will add cubed fried pancetta to it for some spiciness, or cubed ham, sometimes I'll add prosciutto to it. Whatever strikes my fancy. I think our favorite is with Pancetta though. (Italian bacon) Even if you don't add any extras to it and simply love plain alfredo, this is a fantastic recipe and simple to make.

Be sure to use real ingredients. Do not substitute half and half for cream, or margarine. If you are going to enjoy an artery clogging indulgence do it with gusto!!

Ingredients:
1 cup heavy cream (whipping cream)
2 cups Parmesan Cheese, grated (I use more actually, about 2.5)
1 stick butter, unsalted (1/2 cup)
2 tbsps chopped garlic (I use preminced garlic from a jar, otherwise I would be endlessly chopping garlic)
Salt and fresh ground black peppercorns to taste.

Fresh chopped parsley for garnish

Melt the butter in a medium saucepan over low heat. Add the garlic and slowly pour the cream into the pan. Stirring constantly, bring the heat up just a little and continue to stir until it reaches a slow boil. Let it reduce a little bit (about two minutes or so), slowly add the parmesan cheese until melted and combined. Reduce heat and simmer for a few minutes until it gets a little thicker. Add salt and pepper to taste.
Pour over your favorite pasta.

If adding pancetta or prosciutto: Heat skillet on the stove with approx. 1 tbsp olive oil. Add cubed pancetta and saute until cooked and a little crispy. Add to the prepared sauce.See Picture

If adding diced ham. Just toss it in once the sauce is prepared until heated.

I love this sauce plain over seafood medallions, or cheese ravioli. It's always delish over penne, linguine, etc with the added pancetta or ham. I've been known to toss in some streamed brocolli and peas into the pasta as well on occasion.

Enjoy!!!