Baked Shells with Fresh Spinach and Pancetta
Indulge in the ultimate comfort food with this irresistibly creamy Baked Shells with Fresh Spinach and Pancetta. Perfectly cooked pasta shells are tossed in a rich homemade cream sauce infused with Parmesan, garlic, and a hint of nutmeg, then combined with crispy pancetta and sautéed spinach for a flavorful twist on a classic baked dish. Topped with melted mozzarella and golden, crunchy panko breadcrumbs, this recipe offers the perfect balance of textures in every bite. Ready in under an hour, this hearty dish is ideal for cozy family dinners or impressing dinner guests. Serve it as a satisfying main course or pair it with a fresh green salad for an unforgettable meal! Keywords: baked shells recipe, spinach and pancetta pasta bake, creamy pasta casserole, easy Italian dinner recipe, comfort food.
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Recipe Information
Ingredients
- 16 ounces medium pasta shells
- 1 tablespoon olive oil
- 6 ounces pancetta, diced
- 3 cloves garlic, minced
- 8 cups fresh spinach, roughly chopped
- 1.5 cups heavy cream
- 1 cup Parmesan cheese, grated
- 1.5 cups mozzarella cheese, shredded
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 0.125 teaspoons nutmeg
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 teaspoon Italian seasoning
- 0.5 cup panko breadcrumbs
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or cooking spray and set it aside.
Bring a large pot of salted water to a boil. Cook the pasta shells according to the package instructions until al dente. Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced pancetta and cook until crispy, about 4–5 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.
Add the minced garlic to the same skillet and sauté for 1 minute until fragrant. Add the fresh spinach in batches, stirring frequently until wilted. This should take about 2–3 minutes. Remove from heat.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1–2 minutes to create a roux. Slowly whisk in the milk and heavy cream, ensuring there are no lumps.
Cook the sauce over medium-low heat, stirring frequently, until it thickens slightly, about 5 minutes. Stir in the grated Parmesan, nutmeg, salt, black pepper, and Italian seasoning. Remove from heat.
In a large mixing bowl, combine the cooked pasta shells, sautéed spinach, crispy pancetta, and cheese sauce. Mix well to coat everything evenly.
Transfer the mixture to the prepared baking dish. Sprinkle the shredded mozzarella evenly over the top.
In a small bowl, toss the panko breadcrumbs with 1 tablespoon of olive oil. Sprinkle the breadcrumbs over the mozzarella layer.
Bake in the preheated oven for 20–25 minutes, or until the top is bubbly and golden brown.
Remove from the oven and let cool for 5 minutes before serving. Enjoy your baked shells with fresh spinach and pancetta as a cozy main dish or alongside a crisp green salad!
Nutrition Facts
Calories |
3401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.2 g | 363% | |
| Saturated Fat | 149.4 g | 747% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 782 mg | 261% | |
| Sodium | 8099 mg | 352% | |
| Total Carbohydrate | 72.4 g | 26% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 18.3 g | ||
| Protein | 121.2 g | 242% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 2932 mg | 226% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3572 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
