Florentine Stuffed Shells Carbonara
Indulge in the ultimate fusion of Italian comfort food with these Florentine Stuffed Shells Carbonara—a dish that combines the creamy, savory flavors of traditional carbonara with the richness of ricotta-stuffed pasta shells. Jumbo pasta shells are filled with a luscious spinach and ricotta mixture, infused with Parmesan, mozzarella, and aromatic garlic, then topped with a velvety carbonara sauce crafted from pancetta, heavy cream, and egg yolks. A final layer of melted cheese and crispy pancetta adds irresistible texture to this baked masterpiece. Perfect for a cozy family dinner or an elegant gathering, this dish is packed with comforting flavors while showcasing a modern twist on classic Italian recipes.
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Recipe Information
Ingredients
- 12 pieces Jumbo pasta shells
- 4 cups Fresh spinach
- 1 cup Ricotta cheese
- 1 cup Grated Parmesan cheese
- 1 cup Shredded mozzarella cheese
- 2 pieces Large eggs
- 2 cloves Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 ounces Pancetta, diced
- 1 cup Heavy cream
- 3 pieces Egg yolks
- 1 tablespoon Unsalted butter
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells until al dente, according to package instructions. Drain and set aside, making sure they are cool enough to handle.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the fresh spinach and sauté until wilted, about 2-3 minutes. Remove from the heat and let cool slightly. Chop finely.
In a medium bowl, mix together the sautéed spinach, ricotta, half the Parmesan cheese (1/2 cup), half the shredded mozzarella (1/2 cup), 1 egg, minced garlic, salt, and black pepper. Stir until fully combined.
Stuff each cooked pasta shell with approximately 2 tablespoons of the spinach-ricotta mixture and place them in a baking dish, open side up.
In a skillet over medium heat, melt 1 tablespoon of butter. Add the diced pancetta and cook until crispy, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.
Reduce the heat to low. Whisk together the heavy cream, egg yolks, and remaining grated Parmesan cheese (1/2 cup) in a small bowl. Slowly add this mixture to the skillet with the pancetta fat, stirring constantly to prevent curdling. Cook gently for 2-3 minutes until the sauce thickens slightly.
Pour the carbonara sauce evenly over the stuffed shells in the baking dish. Sprinkle the reserved pancetta on top, followed by the remaining shredded mozzarella cheese (1/2 cup).
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil, then bake for an additional 10 minutes or until the cheese is bubbly and golden.
Let the dish cool for 5 minutes before serving. Garnish with additional Parmesan cheese or fresh parsley, if desired.
Nutrition Facts
Calories |
2542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.8 g | 275% | |
| Saturated Fat | 108.3 g | 542% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1436 mg | 479% | |
| Sodium | 6529 mg | 284% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 1.2 g | ||
| Protein | 102.8 g | 206% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1948 mg | 150% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 464 mg | 10% | |
*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.
