If you're looking for a decadent, rich, and family-approved pasta dish, this Asiago Cheese & Spinach Stuffed Shells recipe is perfect for you. Originally inspired by Everyday Italian by Giada De Laurentiis, this recipe brings comfort food to a whole new level. It’s simple, delicious, and guaranteed to impress!
Why You'll Love This Recipe
Easy to Make: With only 30 minutes of prep and 30 minutes of baking time, it’s a great choice for weeknights or dinner parties.
Rich & Flavourful: The creamy Asiago cheese sauce combined with pancetta and spinach creates a luxurious flavor profile.
Perfect for Sharing: A little goes a long way with this indulgent dish, making it great for feeding a crowd.
Ingredients
For the Shells:
1 (12 oz) package jumbo shells pasta (e.g., Lancia)
2 tablespoons olive oil
1/2 pound thick-cut pancetta, diced (about 3/4-inch cubes)
2 pounds frozen spinach, thawed and drained (about 2 packages)
1 (15 oz) container whole milk ricotta cheese
1 cup grated Asiago cheese
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
For the Sauce:
1 tablespoon butter
1 clove garlic, minced
1 cup heavy cream
2 cups grated Asiago cheese (plus an extra 1/4 cup for topping)
1/4 cup chopped fresh parsley
1/4 teaspoon freshly ground black pepper
Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C).
2. Prepare the Pasta Shells
Bring a large pot of salted water to a boil.
Add the jumbo shells and cook until tender but still firm to the bite (8-10 minutes), stirring occasionally.
Drain the pasta and set it aside.
3. Make the Filling
Heat olive oil in a large skillet over medium heat.
Add the diced pancetta and cook until lightly golden, about 5 minutes.
Using a slotted spoon, transfer the pancetta to a large mixing bowl.
Add the thawed spinach, ricotta cheese, 1 cup of Asiago cheese, ground black pepper, and nutmeg. Stir to combine.
4. Stuff the Shells
Butter a large baking dish (you may need an additional small dish).
Carefully stuff each pasta shell with the spinach and cheese filling, placing them snugly in the baking dish.
5. Make the Sauce
Melt the butter in a medium saucepan over low-medium heat.
Add the minced garlic and cook for about 1 minute until fragrant.
Pour in the cream and bring it to a gentle simmer.
Reduce the heat to low and stir in the 2 cups of Asiago cheese, parsley, and black pepper. Stir until the cheese is completely melted and the sauce is smooth.
6. Pour the Sauce
Using a ladle, pour the Asiago cream sauce evenly over the stuffed shells. Be sure the sauce covers all the shells for maximum flavor.
Sprinkle the remaining 1/4 cup of Asiago cheese on top.
7. Bake the Shells
Place the baking dish in the preheated oven and bake for about 25 minutes, or until the top is golden and bubbly.
Remove from the oven and let it cool slightly before serving.
Serving Suggestions
Pair this rich dish with a light arugula salad dressed in lemon vinaigrette to balance the flavors.
Serve with a crusty Italian baguette to soak up the delicious sauce.
A glass of white wine, like a Pinot Grigio, complements the creamy Asiago perfectly.
Pro Tips
Don’t Overcook the Pasta: The shells will continue to cook in the oven, so undercooking slightly is key.
Use Fresh Ingredients: If you have fresh spinach on hand, sauté it briefly before mixing it into the filling.
Double the Recipe: This dish freezes well, so make an extra batch to enjoy later!
Final Thoughts
This Asiago Cheese & Spinach Stuffed Shells recipe is a showstopper for any meal. Whether you’re hosting a dinner party or simply treating your family, this creamy and flavorful dish is sure to become a favourite. Don’t forget to savour every bite!
