Alfredo-Style Baked Shells with Peas, Parmesan and Pancetta

By gmbeckett

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

Details

Servings 8
Preparation time 10mins
Cooking time 55mins

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.