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Clams Casino Stuffed Pasta Shells
Clams Casino Stuffed Pasta Shells
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Prep Time:
30 minutes
Cook Time:
1 minute
Total Time:
31 minutes
Delicious Clams Casino Stuffed Pasta Shells: Bacon, clams, peppers, cream, and cheese filled pasta shells for an incredible twist on a classic appetizer favorite.
Ingredients:
  • For the filling:
  • 3 cups small French bread cubes or crumbles
  • 8 ounces bacon, cut in 1/2 pieces
  • 1 cup diced onion
  • 1 cup diced peppers
  • 2 cloves minced garlic
  • 2 cans (6.5-ounce) chopped clams, drained, juice reserved
  • 2 tablespoons chopped Italian parsley
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • pinch cayenne
  • 1/2 cup ricotta cheese
  • 3/4 cup Parmigiano-Reggiano, divided
  • For the white sauce:
  • 2 tablespoon butter
  • 2 tablespoons flour
  • 2 3/4 cups milk
  • 1/2 teaspoon kosher salt
  • For the Stuffed Shells:
  • 20 jumbo pasta shells
Instructions:
  • Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with aluminum foil.
  • Lay out bread cubes on a prepared baking sheet and bake in the oven until completely dried, for 20 to 30 minutes. Transfer to a mixing bowl.
  • In a large skillet, sizzle the bacon over medium-high heat, flipping occasionally, until it's beautifully browned, extra crispy, and has released all its flavorful fat, which takes around 10 minutes. Turn off the heat, shift the crispy bacon to the side of the skillet, and remove most of the melted fat.
  • Return to medium-high heat and toss in diced onions and peppers. Sauté until they slightly soften, for about 2 to 3 minutes. Introduce garlic and cook until it releases its enticing aroma, approximately 1 minute. Pour in reserved clam juice and simmer, stirring occasionally, until the liquid reduces by half, which usually takes 3 to 5 minutes.
  • Combine skillet contents with bread cubes in a large bowl. Add reserved clams and mix gently. Stir in ricotta cheese, 1/2 cup Parmigiano-Reggiano cheese, parsley, salt, pepper, and cayenne. Mix thoroughly, cover, and refrigerate until ready to use.
  • In a skillet over medium-high heat, melt butter and whisk in flour until light tan, about 2 minutes. Add cold milk, whisk until smooth, and cook until sauce simmers, 3 to 5 minutes. Sauce will be thin but will thicken when baked with the shells.
  • Take the sauce off the heat and pour 3/4 of it into a 9x12-inch baking dish, setting aside the remaining portion for later use.
  • Bring a pot of lightly salted water to a boil. Cook pasta shells until about 75% tender, stirring occasionally, for about 9 minutes. Drain and cover with cold water to prevent drying out.
  • Preheat the oven to a cozy 400°F (200°C).
  • Fill 20 shells generously with the clam-bread mixture, arrange them in 5 rows of 4 over the sauce. Pour the remaining white sauce over the shells and sprinkle with the remaining grated Parmigiano-Reggiano.
  • Place the dish in the preheated oven and bake until the pasta is perfectly tender, the sauce is bubbling around the edges, and the cheese on top is beginning to brown, for 30 to 40 minutes. Optional: Sprinkle with extra chopped parsley before serving piping hot.

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