Best 2 Shells With Crispy Pancetta And Spinach Giada De Laurentiis Recipes

Indulge your taste buds with Giada De Laurentiis' Shells with Crispy Pancetta and Spinach, a flavorful and colorful dish that combines the best of Italian cuisine. This delectable pasta recipe features jumbo pasta shells generously filled with a luscious mixture of sautéed spinach, creamy ricotta cheese, tangy Parmesan cheese, and aromatic herbs. Crispy pancetta adds a delightful crunch and savory flavor to every bite.

Accompanying this main course are two equally enticing recipes. The first is a refreshing Arugula Salad with Lemon Vinaigrette, a vibrant and zesty salad that complements the richness of the pasta. Fresh arugula, juicy tomatoes, crisp cucumbers, and a tangy lemon vinaigrette create a light and flavorful side dish.

The second recipe is a simple yet indulgent Chocolate Budino, a classic Italian dessert that offers a sweet ending to your meal. This creamy and rich chocolate pudding is made with just a few ingredients and can be easily prepared in advance, making it a convenient and delicious choice for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

SHELLS WITH CRISPY PANCETTA AND SPINACH - GIADA DE LAURENTIIS

Shells With Crispy Pancetta and Spinach - Giada De Laurentiis image

LOVE Giada De Laurentiis . . . this is one of her great recipes. LOTS of spinach- can cut in half if you are not a huge fan- but yummy none the less!

Provided by greyghost

Categories Pasta Shells

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 (12 ounce) package jumbo pasta shells
2 tablespoons olive oil
1/2 lb thick cut pancetta, cut into 3/4-inch cubes
2 lbs frozen spinach, thawed and drained
1 (15 ounce) container whole milk ricotta cheese
1 cup grated asiago cheese
1/2 teaspoon fresh ground black pepper
1/4 teaspoon freshly grated nutmeg
1 tablespoon butter
1 garlic clove, minced
1 cup cream
2 cups grated asiago cheese, plus 1/4 cup
1/4 cup chopped fresh parsley
1/4 teaspoon fresh ground black pepper

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.

SPINACH AND PANCETTA STRATA

Spinach and Pancetta Strata image

Provided by Giada De Laurentiis

Categories main-dish

Time 3h10m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
4 ounces thinly sliced pancetta, coarsely chopped
1 small onion, chopped
1 (10-ounce) box chopped frozen spinach, thawed, squeezed dry
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
8 cups cubed Italian bread, from a 1-pound loaf
1/2 cup finely grated Parmesan
3 cups whole milk
10 large eggs

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.

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in this dish. Look for pancetta that is well-marbled and has a deep red color. Use baby spinach for a tender, delicate texture.
Cook the pancetta until it is crispy: This will give it a delicious, smoky flavor. Be patient and cook it over medium heat until it is browned and crisp.
Wilt the spinach quickly: You don't want to overcook the spinach, or it will become limp and lose its nutrients. Add it to the pan with the hot pancetta and cook just until it is wilted.
Use a good quality pasta: This dish is best with a short pasta like shells or penne. Cook the pasta according to the package directions.
Add the pasta to the pan with the pancetta and spinach: This will allow the pasta to absorb all of the delicious flavors from the pancetta and spinach.
Season the dish to taste: Add salt, pepper, and red pepper flakes to taste. You can also add a squeeze of lemon juice for a bit of brightness.

Conclusion:

This shells with crispy pancetta and spinach is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and is sure to please everyone at the table. The crispy pancetta adds a smoky flavor to the dish, while the spinach provides a fresh, delicate balance. This dish is also a great way to get your kids to eat their vegetables.