Alfredo-Style Baked Shells with Peas, Parmesan and Pancetta

Author: Canadian Living

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: October 2010

Ingredients

  • 1 tablespoon butter
  • 1/2 cup fresh bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup diced pancetta
  • 1/2 cup chopped onion
  • 1 clove garlic chopped
  • 2 cups frozen peas
  • Basic White Sauce recipe
  • 1 pkg (454 g) pasta shells

Method

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.

Nutritional facts Per each of 10 servings: about

  • Sodium 475 mg
  • Protein 14 g
  • Calories 389.0
  • Total fat 17 g
  • Potassium 249 mg
  • Cholesterol 43 mg
  • Saturated fat 10 g
  • Total carbohydrate 45 g

%RDI

  • Iron 17.0
  • Fibre 0.0
  • Folate 53.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 17.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 17.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Alfredo-Style Baked Shells with Peas, Parmesan and Pancetta

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