- 8
- 10 mins
- 55 mins
Ingredients
- 1 tbsp 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
- 1 pkg pasta shells
Preparation
Step 1
In skillet, melt butter over medium-high heat; fry bread crumbs, stirring, until crisp and golden, about 4 minutes. Add 2 tbsp 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 summer for 2 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta for 2 minutes less than package instructions indicated (pasta will be slightly undercooked). Drain; return to pot.
Toss together pasta, pancetta mixture and remaining parmesan cheese. Spread in 8-inch square casserole dish. Sprinkle with toasted bread crumbs.
Bake in 350F oven until pasta is bubbly, about 30 minutes.