Conchiglioni Pasta Toss
Conchiglioni, a shell-shaped pasta, is the perfect shape to hide a tender green pea or crunchy bit of bacon in every cheesy-creamy bite. This dish goes together quickly, so be sure to have all ingredients prepped and ready to go before you begin.
1 (15-ounce) container whole milk ricotta cheese, at room temperature
1/2 cup butter, softened (no substitutes)
1 cup freshly grated Parmesan cheese
1 teaspoon kosher or sea salt
Freshly ground black pepper to taste
1 (16-ounce) package large shell pasta
8 ounces (approximately 8 to 10 slices) smoked bacon, cut into 1-inch pieces
2 cups loose-pack frozen petite green peas (or 10-ounce package)
- In a large, heatproof bowl (I use a very large metal mixing bowl) place the ricotta cheese, butter, Parmesan cheese, salt and pepper (no need to mix yet); set the bowl near the pot of boiling pasta water to get a head start on warming up the ingredients.
- Cook the pasta according to package directions, preferably al dente (firm to the bite).
- Meanwhile, in a medium skillet, fry bacon until crisp; drain all but 3 tablespoons drippings. Add the peas and cook just until peas are heated through. Do not over-cook the peas.
- When pasta is done, drain but do not rinse. Immediately add the hot pasta to the cheese mixture in bowl; then add the bacon/pea mixture, season with salt and pepper; and toss until well combined.
- Serve immediately.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): 426.3 calories; 55% calories from fat; 26.6g total fat; 80.7mg cholesterol; 766.3mg sodium; 220.0mg potassium; 27.0g carbohydrates; 2.1g fiber; 2.2g sugar; 24.9g net carbs; 19.7g protein.