Shells With Crispy Pancetta And Spinach Giada De Laurentiis Recipes

SPINACH AND PANCETTA STRATA

Steps:

• Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a bowl. Add the onion to the pan drippings in the same skillet and saute until translucent, about 4 minutes. Add the spinach and garlic. Saute over medium-low heat until the garlic is tender, about 2 minutes. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, nutmeg, and the cooked pancetta.
• Place half of the bread cubes in a buttered 3-quart baking dish. Sprinkle half of the cheese over the bread, then top with half of the spinach mixture. Repeat layering.
• Whisk the milk, eggs, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl and pour evenly over the strata. Chill the strata, covered with plastic wrap, at least 2 hours and up to 12 hours.
• Preheat the oven to 350 degrees F.
• Bake strata uncovered until puffed, golden brown, and cooked through, 40 minutes. Let stand 5 minutes before serving.

SHELLS WITH CRISPY PANCETTA AND SPINACH - GIADA DE LAURENTIIS

Steps:

• Preheat oven to 375 degrees.
• Shells:.
• Boil large pot of salted water over high heat.
• Add pasta and cook until tender but firm to bite, 8-10 minutes.
• Drain pasta.
• Warm olive oil in large skillet over medium heat.
• Add pancetta, cook until lightly golden, about 5 minutes.
• Remove pancetta with slotted spoon to large bowl, let cool.
• Add spinach, ricotta and asiago cheeses, pepper and nutmeg to bowl.
• Stir to combine.
• Stuff shells with about 2 TBS. of spinach mixture.
• Place shells in large buttered baking dish.
• Sauce:.
• Melt butter in medium saucepan.
• Add garlic and cook for 1 minute.
• Add cream and simmer.
• Turn heat to very low and add 2 cups of asiago cheese, parsley, and pepper.
• Stir until cheese is melted.
• Pour sauce over shells.
• Top with remaining 1/4 cup asiago cheese.
• Bake until golden on top, about 25 minutes.
• Remove and serve immediately.

STUFFED SHELLS WITH CRISPY PANCETTA AND SPINACH

Steps:

• 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 10 minutes. Drain pasta. Toss with 1 tablespoon olive oil and allow to cool before stuffing.
• Warm 1 tablespoon 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, onion, garlic, parsley, ricotta cheese, asiago cheese, pepper, and nutmeg. Stir to combine.
• Stuff the shells with about 2 tablespoons of the spinach mixture each and place the stuffed shells in a large, buttered baking 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 the heat to very low and add the 2 cups asiago cheese, parsley, and pepper. Stir until the cheese is dissolved.
• Pour the sauce over the shells. Top with the remaining 1/4 cup asiago cheese.
• Bake, covered, until golden on top, about 25 minutes. Remove from the oven and serve immediately.