The shell 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 ready to go before you begin.

Another delicious recipe from our Family-Favorite Recipes Collection.

Conchiglioni Pasta Toss

1 (15-ounce) container whole milk ricotta cheese, at room temperature
1/2 cup butter, softened
1 cup freshly grated Parmesan cheese
1 (16-ounce) package large shell pasta
8 slices smoked bacon, diced
1 (10-ounce) package petite green peas
1 teaspoon kosher or sea salt or to taste
1/4 teaspoon freshly ground black pepper, or to taste
Freshly grated Parmesan cheese for sprinkling

1. In a large, heatproof bowl place the ricotta cheese, butter and 1 cup Parmesan cheese (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.
2. Cook the pasta according to package directions, preferably al dente (firm to the bite).
3. Meanwhile, in medium skillet, fry bacon until crisp; drain all but 2 to 3 tablespoons drippings. Add the peas and cook just until peas are heated through. Do not over-cook the peas.
4. 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 to combine.
5. Serve with Parmesan cheese sprinkled on individual servings, as desired.

Serves 8.

Nutritional Information Per Serving (1/8 of recipe): 530.9 calories; 60% calories from fat; 35.7g total fat; 104.8mg cholesterol; 1251.4mg sodium; 317.6mg potassium; 24.9g carbohydrates; 1.4g fiber; 1.3g sugar; 23.5g net carbs; 26.9g protein.

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