Escondido, CA
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On the Menu

Pancetta, Mozzarella and Ricotta Stuffed Shells with Alfredo Sauce



I love to cook for family and friends! This year, I had the blessing of being able to cook for my wonderful Valley Roadrunner and Escondido Times Advocate friends. The theme was Family Italian night. On the Menu was Spaghetti and Meatballs, Caprese Salad, Charcuterie board filled with delicious meats and cheeses and Pancetta, Mozzarella and Ricotta stuffed shells.

I absolutely loved being able to show my love and appreciation to each of the newspaper crew, especially to Justin Salter. Thank you again Justin for being such a good person and inspiration to me every day.

Happy New Year 2017!! Here is to more good food and great times with family and friends!!

Serves 6

Preheat oven to 350 degrees

2 packages of Jumbo Shells (cook as directed on package )
2 8 oz containers of ricotta cheese
4 cups shredded mozzarella cheese
3 cups chopped pancetta (cooked )
6 cups parmesan cheese
3 cups heavy cream
1 stick unsalted butter
2 cups chopped fresh basil
 [/caption] />Salt/pepper to taste

In a bowl, mix the ricotta, mozzarella, 1 cup of fresh basil, 1 cup of the parmesan and the pancetta. Set aside. In a saucepan, melt the butter on low and add the cream. Bring to a simmer and add the 5 cups of parmesan cheese in batches, melting completely until smooth. Add salt and pepper to taste. Taste your food as you go!!! In a large baking dish, spray with non stick cooking spray and put a thin layer of the Alfredo sauce on the bottom of the pan. Take your cooked jumbo pasta shells and put about 1 Tbl of the filling from the bowl in each shell. Place in rows in the baking dish. Once the pan is filled, pour the Alfredo sauce over the stuffed shells and bake for 35 minutes. Once they are golden brown, take them out of the oven and sprinkle the remainder of the fresh chopped basil over the dish. Let shells sit for five minutes and serve. Enjoy!

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