Jumbo Shells with Traditional Sauce, Pancetta and Parmigiano Cheese Recipe - Allrecipes.com
Jumbo Shells with Traditional Sauce, Pancetta and Parmigiano Cheese Recipe
  • READY IN 25 mins

Jumbo Shells with Traditional Sauce, Pancetta and Parmigiano Cheese

Recipe by  

"Pancetta, parsley, and garlic complement a traditional tomato sauce in this quick and easy weeknight shell pasta and sauce dinner."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Bring a large pot of water to a boil.
  2. Meanwhile in a food processor combine pancetta, garlic and parsley; pulse until finely ground.
  3. Add the mixture to a large skillet with olive oil and cook over medium heat for about 8 minutes. Stir in the Barilla Traditional sauce, one cup of water and season with salt and pepper.
  4. Cook the pasta according to package directions; drain and toss with the sauce. Stir in the cheese before serving.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 15 mins
  • READY IN 25 mins

Reviews More Reviews

Apr 27, 2014

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.


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  • Calories
  • 447 kcal
  • 22%
  • Carbohydrates
  • 69.5 g
  • 22%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 11.4 g
  • 17%
  • Fiber
  • 5.6 g
  • 22%
  • Protein
  • 16.8 g
  • 34%
  • Sodium
  • 729 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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