Shells With Spinach

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• 1 (12 ounce) package jumbo pasta shells
• 2 tablespoons olive oil
• 2 lbs frozen spinach, thawed and drained
• 1 (15 ounce) container whole milk ricotta cheese
• 1 cup parmesan cheese, grated
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon freshly grated nutmeg

Recipe

• 1 preheat the oven to 375 degrees f.
• 2 for the shells:.
• 3 bring a large pot of salted water to a boil over high heat. add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. drain pasta.
• 4 warm the olive oil in a large, heavy skillet over medium heat. add the pancetta and cook until lightly golden, about 5 minutes. remove the pancetta from the pan with a slotted spoon and transfer to a large bowl. add the spinach, ricotta cheese, asiago cheese, pepper, and nutmeg. stir to combine. stuff the shells with about 2 tablespoons of the spinach mixture each and place the stuffed shells in a large, buttered baking dish.
• 5 for the sauce:.
• 6 melt the butter in a medium saucepan. add the garlic and cook for 1 minute. add the cream and bring to a simmer. turn the heat to very low and add the 2 cups asiago cheese, parsley, and pepper. stir until the cheese is dissolved. pour the sauce over the shells. top with the remaining 1/4 cup asiago cheese. bake until golden on top, about 25 minutes. remove from the oven and serve immediately.