Stuffed Shells With Crispy Pancetta And Spinach

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

Ingredients

• Servings: 4
• 0.5 (12 ounce) package jumbo pasta shells (about 16 shells)
• 2 tablespoons olive oil, divided
• 1/2 lb thick-cut pancetta, cut into 3/4-inch cubes
• 5 ounces chopped spinach (frozen, thawed and drained)
• 1/4 cup minced red onion
• 3 minced garlic cloves
• 1/4 cup chopped fresh parsley
• 8 ounces ricotta cheese
• 1 cup grated asiago cheese
• 1/2 teaspoon black pepper
• 1/8 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 black pepper

Recipe

• 1 preheat the oven to 375 degrees f.
• 2 for the shells: 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 10 minutes. drain pasta. toss with 1 tablespoon olive oil and allow to cool before stuffing.
• 3 warm 1 tablespoon 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.
• 4 add the spinach, onion, garlic, parsley, ricotta cheese, asiago cheese, pepper, and nutmeg. stir to combine.
• 5 stuff the shells with about 2 tablespoons of the spinach mixture each and place the stuffed shells in a large, buttered baking dish.
• 6 for the sauce: melt the butter in a medium saucepan. add the garlic and cook for 1 minute.
• 7 add the cream and bring to a simmer.
• 8 turn the heat to very low and add the 2 cups asiago cheese, parsley, and pepper. stir until the cheese is dissolved.
• 9 pour the sauce over the shells. top with the remaining 1/4 cup asiago cheese.
• 10 bake, covered, until golden on top, about 25 minutes. remove from the oven and serve immediately.