These gooey stuffed shells are only made better with spicy pancetta and spinach.
What You’ll Need
1 (12-ounce) package jumbo shells pasta
1/2 pound thick-cut pancetta, cut into 3/4-inch cubes
12 ounces spinach
1 (15-ounce) container whole milk ricotta
1 cup grated parmesan cheese
2 tbsp fresh parsley, chopped
1 tsp crushed red pepper
24 ounces Rao’s Marinara Sauce
What To Do
Preheat the oven to 375 degrees F.
Bring a large pot of salted water to a boil. Add the shells and cook until al dente, about 10 minutes. Drain pasta.
In a large skillet, cooked the pancetta until golden brown, about 5 minutes. Add in red pepper and cook until fragrant, about 1 minute. Remove the pancetta from the pan. Wilt the spinach in the same skillet then add the ricotta cheese, 3/4 cup parmesan cheese and parsley. Stir to combine.
Stuff the shells with about 2 tablespoons of the spinach mixture and place in a large, greased baking dish. Cover with the marinara and top with the remaining 1/4 cup parmesan cheese. Bake until golden, about 25 minutes. Serve immediately and enjoy!
This recipe was created by our cheese merchant Josh Spiro.