Shells With Crispy Pancetta And Spinach - Giada De Laurentiis

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 (12 ounce) package jumbo pasta shells
• 2 tablespoons olive oil
• 1/2 lb thick cut pancetta, cut into 3/4-inch cubes
• 2 lbs frozen spinach, thawed and drained
• 1 (15 ounce) container whole milk ricotta cheese
• 1 cup grated asiago cheese
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1 tablespoon butter
• 1 garlic clove, minced
• 1 cup cream
• 2 cups grated asiago cheese, plus 1/4 cup
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon fresh ground black pepper

Recipe

• 1 preheat oven to 375 degrees.
• 2 shells:.
• 3 boil large pot of salted water over high heat.
• 4 add pasta and cook until tender but firm to bite, 8-10 minutes.
• 5 drain pasta.
• 6 warm olive oil in large skillet over medium heat.
• 7 add pancetta, cook until lightly golden, about 5 minutes.
• 8 remove pancetta with slotted spoon to large bowl, let cool.
• 9 add spinach, ricotta and asiago cheeses, pepper and nutmeg to bowl.
• 10 stir to combine.
• 11 stuff shells with about 2 tbs. of spinach mixture.
• 12 place shells in large buttered baking dish.
• 13 sauce:.
• 14 melt butter in medium saucepan.
• 15 add garlic and cook for 1 minute.
• 16 add cream and simmer.
• 17 turn heat to very low and add 2 cups of asiago cheese, parsley, and pepper.
• 18 stir until cheese is melted.
• 19 pour sauce over shells.
• 20 top with remaining 1/4 cup asiago cheese.
• 21 bake until golden on top, about 25 minutes.
• 22 remove and serve immediately.