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Shells Stuffed With Bacon Spinach And Ricotta

Fettuccine.Inn's picture
<p><a href="http://www.flickr.com/photos/eye-shuh/8909986082/">Image Credit</a></p>
Ingredients
  Pasta shells 12 Large (giant size)
  Olive oil 1 Teaspoon
  Garlic 1 Clove (5 gm), crushed
  Pancetta/Bacon 1⁄4 Pound, cut into 1/2 inch pieces (100 gram)
  Canned italian tomatoes 4
  Fresh bread crumbs 15 Milliliter (1 tablespoon)
  Cream 60 Milliliter (1/4 cup)
  Ricotta cheese 685 Milliliter (2 3/4 cups)
  Finely chopped spinach 250 Milliliter, well drained, cooked (1 cup)
  Chopped fresh basil/1/2 teaspoon dried basil 1 Teaspoon
  Grated parmesan cheese 45 Milliliter (3 tablespoon)
  Nutmeg 1 1⁄4 Pinch (1 good pinch)
  Salt To Taste
  Freshly ground black pepper To Taste
  Grated parmesan cheese 1 Tablespoon (extra)
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Dish: 
Stuffing
Ingredient: 
Bacon
Interest: 
Gourmet
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
55 Minutes
Servings: 
4

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