STREAMING NOW: Carnivorous

Baked Shells With Fresh Spinach and Pancetta

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is a prepare-ahead one-dish pasta dinner based on a recipe by Nancy Verde Barr in the January 1993 issue of Food & Wine magazine. You may use prosciutto in place of the pancetta.”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a heavy medium nonreactive saucepan, melt 2 tablespoons butter. Add the heavy cream and tomato puree and bring to a boil over high heat. Reduce the heat to moderately low and simmer until reduced to 2 1/4 cups, about 15 minutes. Remove from the heat and stir in 1/4 cup of the Parmesan cheese. Season with salt and pepper.
  2. In a large skillet, cook the pancetta in the remaining 2 tablespoons butter over moderately high heat until slightly crisp, 3 to 4 minutes. Add the spinach in batches and cook, tossing, until wilted. Season with salt and pepper.
  3. Preheat oven to 350 degrees F. Cook the pasta shells in a large pot of rapidly boiling salted water until barely al dente, about 7 minutes. Drain.
  4. Toss the pasta with the creamy tomato sauce and the spinach. Spoon it into a 3-quart shallow buttered baking dish. Sprinkle the remaining 1/4 cup Parmesan cheese on top and bake for 15 to 20 minutes, until piping hot.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: