Shells Stuffed with Bacon Spinach and Ricotta Recipe
Ingredients
| Giant pasta shells - 12 | ||
| Olive oil | 1 Teaspoon | |
| Garlic | 1 Clove (5gm) | |
| Pancetta | 1/4 Pound | |
| Italian tomatoes | 4 | |
| Bread crumbs | 1 Tablespoon | |
| Cream | 1/4 Cup (16 tbs) | |
| Ricotta cheese | 2 3/4 Cup (16 tbs) | |
| Spinach - 1 cup (250 mL), finely chopped, well-drained, cooked | ||
| Basil | 1 Teaspoon | |
| Parmesan cheese | 3 Tablespoon, grated | |
| Nutmeg - good pinch | ||
| Salt | 1 To taste | |
| Black pepper | 1 To taste | |
| Parmesan cheese - extra, grated | ||
Directions
GETTING READY
1) Preheat the broiler.
MAKING
2) In a pan, cook the pasta shells, stirring 1 or 2 twice, until just tender. Drain, rinse under cold water, then drain again and keep aside.
3) In a frying pan, saute the garlic and bacon in the oil for 2 to 3 minutes, until the bacon releases fat becomes slightly crisp.
4) Squeeze the tomatoes, shake off the excess juice and stir into the pan.
5) Stir in the bread crumbs and saute for a few seconds.
6) Stir in the cream and cook for another 1 to 2 minutes, stirring well, until the mixture is almost dry.
7) In a bowl, mix the ricotta cheese, bacon mixture, spinach, basil, Parmesan and nutmeg together. Season with the salt and pepper and nutmeg to taste.
8) Stuff each pasta shell with the bacon, spinach and ricotta filling.
9) In a shallow ovenproof dish, arrange the shells closely together.
10) Sprinkle over rest of the filling and extra Parmesan on the top and place under a hot broiler, until the cheese is melted and golden.
SERVING
11) Serve the Shells Stuffed with Bacon Spinach and Ricotta, immediately on individual serving plates.
1) Preheat the broiler.
MAKING
2) In a pan, cook the pasta shells, stirring 1 or 2 twice, until just tender. Drain, rinse under cold water, then drain again and keep aside.
3) In a frying pan, saute the garlic and bacon in the oil for 2 to 3 minutes, until the bacon releases fat becomes slightly crisp.
4) Squeeze the tomatoes, shake off the excess juice and stir into the pan.
5) Stir in the bread crumbs and saute for a few seconds.
6) Stir in the cream and cook for another 1 to 2 minutes, stirring well, until the mixture is almost dry.
7) In a bowl, mix the ricotta cheese, bacon mixture, spinach, basil, Parmesan and nutmeg together. Season with the salt and pepper and nutmeg to taste.
8) Stuff each pasta shell with the bacon, spinach and ricotta filling.
9) In a shallow ovenproof dish, arrange the shells closely together.
10) Sprinkle over rest of the filling and extra Parmesan on the top and place under a hot broiler, until the cheese is melted and golden.
SERVING
11) Serve the Shells Stuffed with Bacon Spinach and Ricotta, immediately on individual serving plates.
Chef
