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Jumbo Shells with Traditional Sauce, Pancetta and Parmigiano Cheese

Rated as 4.17 out of 5 Stars

"Pancetta, parsley, and garlic complement a traditional tomato sauce in this quick and easy weeknight shell pasta and sauce dinner."
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25 m servings 447 cals
Original recipe yields 6 servings


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  1. Bring a large pot of water to a boil.
  2. Meanwhile in a food processor combine pancetta, garlic and parsley; pulse until finely ground.
  3. Add the mixture to a large skillet with olive oil and cook over medium heat for about 8 minutes. Stir in the Barilla Traditional sauce, one cup of water and season with salt and pepper.
  4. Cook the pasta according to package directions; drain and toss with the sauce. Stir in the cheese before serving.

Nutrition Facts

Per Serving: 447 calories; 11.4 g fat; 69.5 g carbohydrates; 16.8 g protein; 13 mg cholesterol; 664 mg sodium. Full nutrition

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Read all reviews 4
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This is a very nice recipe... we used our own cherry/grape tomatoes as well as our own fresh basil.... it makes this dish taste extremely fresh! Adding a pinch of some chili powder to the sautée...

Added tomato paste and a lil red wine

This was very good and very easy. I used campanelle instead of shells. This was a great cut with this sauce. I increased the pancetta and also put it in the freezer prior to putting it in the f...

bought an 8once pkg of minced panchetta put 6onces in the food pros. the other 2 oz just added whole to the fry pan and a pinch of crushed red ppr SUPER