Baked Shells With Fresh Spinach and Pancetta
60 mins (prep 20, cooking 40)
9 ingredients
6-8 servings
This is a prepare-ahead one-dish pasta dinner based on a recipe by Nancy Verde Barr in the January 1993 issue of Food & Wine magazine. You may use prosciutto in place of the pancetta.

Categories:  <-60-mins , pasta,-rice-and-grains , pasta-shells , main-dish , meat , pasta , one-dish-meal , time-to-make ,
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Serving Size (134.06 g)
Servings 6
Amount per Serving
Calories 466.89 Calories from Fat 372.69
% Daily Value *
Total Fat 41.41g 382.29%
Saturated Fat 24.99g 749.84%
Trans Fat 0.32g %
Cholesterol 146.8mg 293.6%
Sodium 607.07mg 151.77%
Total Carbohydrate 10.11g 20.21%
Dietary Fiber 0.0 g 0.0%
Sugars 2.5 g %
Protein 14.67g 176.04%
Vitamin A 1435.51IU% Vitamin C 0.47mg%
Calcium 213.13mg% Iron 1.2mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
tomato puree, freshly ground black pepper, fresh spinach, shell