This is a recipe that I found on This Week for Dinner, which has lots of yummy recipes.
I have tried a lot of variations of this meal. The first time I made it I used the exact recipe. Andy and Jennifer were over and they both said that they liked it. (I trust Jennifer to tell me the truth, but Andy might have just been being nice... who knows.) I thought the asiago cheese was a little strong. The next time I used bacon instead of pancetta and think I will stick to that. I also used part Parmesan and part asiago, but didn't notice a big difference of taste. The most recent time that I made it I used mozzerella in the stuffed shells and asiago in the sauce. Big mistake. It was very bland and had a weird texture. Jill, John, Sarah and Kim all had some with mixed reviews. I think I will stick with just asiago next time I make it. I would much rather have it be slighty too strong, but still very yummy, than blah.
Oh, and I also used less spinach than they asked for. It was SO much. Next time I will also use the prepackaged stuff so I do not have to worry about washing and draining it.
Spinach & Pancetta Stuffed Shells w/Creamy Asiago Cheese Sauce
SHELLS:
- 1 box jumbo shells(about 20)
- 1/2 lb pancetta, 3/4" pieces
- 2 lbs spinach-washed and drained
- 15 oz whole milk ricotta
- 1 C asiago
- 1/2 tsp. pepper
- 1/4 tsp. fresh nutmeg
Cook shells and set aside. Cook pancetta. In a bowl, combine pancetta, spinach, ricotta, 1 cup asiago, pepper and nutmeg. Put a spoonful of filling in each shell.
SAUCE:
- 1 T butter
- 1 clove minced garlic
- 1 C cream
- 2 C asiago cheese
- 1/4 C. fresh parsley
- 1/4 tsp. pepper
Add butter and garlic to saucepan and cook one minute. Then add 1 cup cream. Turn to low and add 2 cups asiago cheese, 1/2 cup at a time, parsley and pepper.
Top shells with some asiago sauce and cook 25 minutes @ 350. Drizzle some more sauce on when it is done. Fits in two 8x8 pans.
I have tried a lot of variations of this meal. The first time I made it I used the exact recipe. Andy and Jennifer were over and they both said that they liked it. (I trust Jennifer to tell me the truth, but Andy might have just been being nice... who knows.) I thought the asiago cheese was a little strong. The next time I used bacon instead of pancetta and think I will stick to that. I also used part Parmesan and part asiago, but didn't notice a big difference of taste. The most recent time that I made it I used mozzerella in the stuffed shells and asiago in the sauce. Big mistake. It was very bland and had a weird texture. Jill, John, Sarah and Kim all had some with mixed reviews. I think I will stick with just asiago next time I make it. I would much rather have it be slighty too strong, but still very yummy, than blah.
Oh, and I also used less spinach than they asked for. It was SO much. Next time I will also use the prepackaged stuff so I do not have to worry about washing and draining it.
Spinach & Pancetta Stuffed Shells w/Creamy Asiago Cheese Sauce
SHELLS:
- 1 box jumbo shells(about 20)
- 1/2 lb pancetta, 3/4" pieces
- 2 lbs spinach-washed and drained
- 15 oz whole milk ricotta
- 1 C asiago
- 1/2 tsp. pepper
- 1/4 tsp. fresh nutmeg
Cook shells and set aside. Cook pancetta. In a bowl, combine pancetta, spinach, ricotta, 1 cup asiago, pepper and nutmeg. Put a spoonful of filling in each shell.
SAUCE:
- 1 T butter
- 1 clove minced garlic
- 1 C cream
- 2 C asiago cheese
- 1/4 C. fresh parsley
- 1/4 tsp. pepper
Add butter and garlic to saucepan and cook one minute. Then add 1 cup cream. Turn to low and add 2 cups asiago cheese, 1/2 cup at a time, parsley and pepper.
Top shells with some asiago sauce and cook 25 minutes @ 350. Drizzle some more sauce on when it is done. Fits in two 8x8 pans.