Alfredo-Style Baked Shells with Peas, Parmesan and Pancetta
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This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per each of 10 servings: about | - |
| cal | 389389 cal |
| pro | 14 g14g pro |
| total fat | 17 g17g total fat |
| sat. fat | 10 g10g sat. fat |
| carb | 45 g45g carb |
| fibre | 3 g3g fibre |
| chol | 43 mg43mg chol |
| sodium | 475 mg475mg sodium |
| potassium | 249 mg249mg potassium |
| % RDI: | - |
| calcium | 1717 calcium |
| iron | 1717 iron |
| vit A | 1717 vit A |
| vit C | 55 vit C |
| folate | 5353 folate |
- Preparation time: 10 minutes
- Cook time : 45 minutes
- Total time : PT55M
Ingredients
- 1 tbsp butter 1 tbsp butter
- 1/2 cup fresh bread crumbs 1/2 cup fresh bread crumbs
- 1/2 cup grated Parmesan cheese 1/2 cup grated Parmesan cheese
- 1/2 cup diced pancetta 1/2 cup diced pancetta
- 1/2 cup chopped onion 1/2 cup chopped onion
- 1 clove garlic , chopped1 clove garlic, chopped
- 2 cups frozen peas 2 cups frozen peas
- Basic White Sauce recipe Basic White Sauce recipe
- 1 pkg (454 g) pasta shells 1 pkg (454 g) pasta shells
Preparation
In skillet, melt butter over medium-high heat; fry bread crumbs, stirring, until crisp and golden, about 4 minutes. Add 2 tbsp (30 mL) of the Parmesan cheese; set aside.
In clean skillet, cook pancetta over medium-high heat until crisp, about 4 minutes. Add onion and garlic; cook until softened and translucent, about 3 minutes. Stir in peas and white sauce; bring to boil. Reduce heat and simmer for 2 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta for 2 minutes less than package instructions indicate (pasta will be slightly undercooked). Drain; return to pot.
Toss together pasta, pancetta mixture and remaining Parmesan cheese. Spread in 8-inch (2 L) square casserole dish. Sprinkle with toasted bread crumbs.
Bake in 350°F (180°C) oven until pasta is bubbly, about 30 minutes.
In clean skillet, cook pancetta over medium-high heat until crisp, about 4 minutes. Add onion and garlic; cook until softened and translucent, about 3 minutes. Stir in peas and white sauce; bring to boil. Reduce heat and simmer for 2 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta for 2 minutes less than package instructions indicate (pasta will be slightly undercooked). Drain; return to pot.
Toss together pasta, pancetta mixture and remaining Parmesan cheese. Spread in 8-inch (2 L) square casserole dish. Sprinkle with toasted bread crumbs.
Bake in 350°F (180°C) oven until pasta is bubbly, about 30 minutes.
Source : Canadian Living Magazine: October 2010
- Keywords : Dinner; Pasta; Bread crumbs; Parmesan; Ham; Onions; Peas; Skillet; Bake; 400 calories;
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