Print

5 amazing Baked Spaghetti Carbonara Stuffed Shells

Baked Spaghetti Carbonara Stuffed Shells
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy these Baked Spaghetti Carbonara Stuffed Shells, a creamy, comforting pasta dinner that blends deep, traditional flavors with a fresh approach. We bring the richness of carbonara into a delightful stuffed shell.

Ingredients

Scale
  • 1 box jumbo pasta shells
  • 8 ounces cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon salt
  • 4 ounces pancetta or bacon, cooked and crumbled
  • 1 cup shredded mozzarella cheese
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 1/2 cup reserved pasta water

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  2. Cook the jumbo pasta shells according to package directions until al dente. Drain them and rinse with cold water to stop cooking. Set aside.
  3. In a medium bowl, combine the softened cream cheese, Parmesan cheese, eggs, black pepper, and salt. Mix well until smooth.
  4. Gently fold in the crumbled pancetta or bacon into the cheese mixture. This is your creamy filling.
  5. Stuff each cooked pasta shell generously with the carbonara filling. Arrange the stuffed shells in a single layer in the prepared baking dish.
  6. In a small saucepan, warm the heavy cream and minced garlic over medium-low heat. Do not let it boil. Stir until the garlic is fragrant, about 2 minutes.
  7. Pour the warm cream mixture evenly over the stuffed shells in the baking dish.
  8. Sprinkle the mozzarella cheese over the top of the shells.
  9. Bake for 20-25 minutes, or until the sauce is bubbling and the cheese is melted and lightly golden.
  10. Let the dish rest for 5 minutes before serving. Spoon a little of the warm baking liquid over each serving for extra creaminess.

Notes

  • We use freshly ground pepper; it makes a real difference in carbonara flavor.
  • If you prefer a sharper flavor, use Pecorino Romano instead of some of the Parmesan.
  • Reserve a little of the pasta cooking water; it helps the sauce thicken beautifully if needed.
  • This dish tastes best when the ingredients are allowed to come to room temperature before mixing the filling.

Nutrition

Find it online: https://spoonsprout.com/baked-spaghetti-carbonara-stuffed-shells/