Recipe by Barilla
"Pancetta, parsley, and garlic complement a traditional tomato sauce in this quick and easy weeknight shell pasta and sauce dinner."
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1 (16 ounce) box
Barilla® Jumbo Shells
extra-virgin olive oil
1 (24 ounce) jar
Barilla® Traditional Sauce
Salt and black pepper to taste
shredded Parmigiano cheese
This is a very nice recipe... we used our own cherry/grape tomatoes as well as our own fresh basil.... it makes this dish taste extremely fresh! Adding a pinch of some chili powder to the sautéed veggies gives it a perfect heat! We used elbow macaroni instead of the shells. I prefer this dish warm. Pasta fans will love this!
Added tomato paste and a lil red wine
This was very good and very easy. I used campanelle instead of shells. This was a great cut with this sauce. I increased the pancetta and also put it in the freezer prior to putting it in the food processor ( to help it not get mushy) I will make this again.
bought an 8once pkg of minced panchetta put 6onces in the food pros. the other 2 oz just added whole to the fry pan and a pinch of crushed red ppr SUPER
* Percent Daily Values are based on a 2,000 calorie diet.
Jumbo Shells with Traditional Sauce, Pancetta and Parmigiano Cheese
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 102
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