Cooks Recipes | Conchiglioni Pasta Toss Recipe

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.

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 coarse salt or to taste 1/4 teaspoon freshly ground black pepper, or to taste Freshly grated Parmesan cheese for sprinkling

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.
Cook the pasta according to package directions, preferably al dente (firm to the bite).
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.
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.
Serve with Parmesan cheese sprinkled on individual servings, as desired.

Serves 8.

Nutrition Facts (per serving): 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.