Clams Casino Stuffed Pasta Shells Recipe

Clams Casino Stuffed Pasta Shells are a nostalgic dish that brings together the flavors of crispy bacon, buttery breadcrumbs, and savory clams, all stuffed into tender pasta shells. This comforting meal is perfect for a cozy dinner, and it will transport you back to the warmth of family Friday nights. Let's dive into this delicious recipe!

Ingredients

Filling:

• 3 cups small French bread cubes or crumbles
• 8 ounces bacon, cut into -inch pieces
• 1 cup diced onion
• 1 cup diced peppers
• 2 cloves garlic, minced
• 2 cans (6.5 ounces each) chopped clams, drained, juice reserved
• cup ricotta cheese
• cup Parmigiano-Reggiano, divided
• 2 tablespoons chopped Italian parsley, plus more for garnish
• 1 teaspoon kosher salt
• teaspoon freshly ground black pepper
• Pinch of cayenne

White Sauce:

• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk
• teaspoon kosher salt

Stuffed Shells:

• 20 jumbo pasta shells

Directions

Step 1: Preheat the oven to 350F (175C). Line a baking sheet with aluminum foil.

Step 2: Spread the bread cubes on the prepared baking sheet and bake for 20 to 30 minutes, or until they are completely dried out. Once done, transfer them to a mixing bowl.

Step 3: In a large skillet, cook the bacon over medium-high heat, turning occasionally, until it is evenly browned, crispy, and all the fat has rendered, about 10 minutes. Turn off the heat, push the bacon to one side of the skillet, and drain most of the rendered fat.

Step 4: Turn the heat back on medium-high. Add the diced onions and peppers to the skillet and cook for 2 to 3 minutes, until they start to soften. Add the minced garlic and cook for another minute until fragrant.

Step 5: Pour in the reserved clam juice and stir until the liquid has reduced by half, about 3 to 5 minutes. Transfer the mixture into the bowl with the bread cubes.

Step 6: Add the reserved clams to the mixture and toss everything to combine. Stir in the ricotta cheese, cup of Parmigiano-Reggiano cheese, parsley, salt, pepper, and cayenne. Mix well, cover the bowl, and refrigerate until needed.

Step 7: In another skillet, melt the butter over medium-high heat. Whisk in the flour until the mixture turns light tan, about 2 minutes. Add the cold milk all at once and whisk until smooth. Cook, whisking often, until the sauce begins to simmer, 3 to 5 minutes. The sauce will not be very thick at this point but will thicken once baked with the shells. Remove from heat and transfer three-quarters of the sauce into a 9x12-inch baking dish. Reserve the rest for the top of the shells later.

Step 8: Bring a large pot of salted water to a boil. Cook the pasta shells in the boiling water, stirring occasionally, for about 9 minutes, or until they are 75% tender (they will cook the rest of the way in the oven). Drain the shells and cover them with enough cold water to prevent them from drying out.

Step 9: Preheat the oven to 400F (200C). Stuff each pasta shell with the clam-bread mixture, making sure they are filled generously. Arrange the stuffed shells on top of the white sauce in the baking dish, forming 5 rows of 4 shells each. Top with the remaining white sauce and sprinkle with the remaining Parmigiano-Reggiano cheese.

Step 10: Bake in the preheated oven for 30 to 40 minutes, or until the pasta is fully tender, the sauce is bubbling around the edges, and the cheese on top is starting to brown. If desired, garnish with additional chopped parsley.

Serve immediately and enjoy the rich, savory flavors of Clams Casino Stuffed Pasta Shells!

Nutrition Facts (per serving)

• Calories: 1498
• Total Fat: 34g (44% DV)
• Saturated Fat: 15g (75% DV)
• Cholesterol: 128mg (43% DV)
• Sodium: 1750mg (76% DV)
• Total Carbohydrate: 211g (77% DV)
• Dietary Fiber: 12g (43% DV)
• Total Sugars: 17g
• Protein: 82g (165% DV)
• Vitamin C: 54mg (60% DV)
• Calcium: 592mg (46% DV)
• Iron: 12mg (66% DV)
• Potassium: 1487mg (32% DV)