Florentine Stuffed Shells Carbonara

A combination of two of my favorite Italian dishes, stuffed shells and pasta carbonara. A little time consuming, but worth it.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 16  large pasta shells

• Stuffing

• 10  ounces frozen spinach, thawed & squeezed dry
• 3⁄4 cup ricotta cheese
• 1  egg
• 1⁄2 cup parmesan cheese
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper

• Sauce

• 1⁄4 lb bacon
• 1  small onion, chopped
• 1  cup half-and-half
• 1⁄2 cup parmesan cheese
• 1⁄2 teaspoon pepper
• 1⁄8 teaspoon nutmeg

• Garnish

•  basil
•  parmesan cheese
•  roasted red pepper
•  sun-dried tomato

Directions

1. Cook pasta in 4 quarts boiling salted water about 8 minutes, until tender, but firm. Drain well and cool slightly.
2. Cut bacon into 1/2 inch pieces and saute until fat has rendered, about 5 minutes.
3. Add the onion and saute until bacon is crispy and onion is soft, about 5 minutes.
4. Add half and half and stir continuously for about 2 minutes.
5. Add parmesan and stir continuously for about 2 minutes. Season with pepper and nutmeg.
6. In a large bowl put spinach, ricotta cheese, egg, Parmesan cheese, salt and pepper and combine.
7. Lightly stuff shells with spinach mixture.
8. Spoon 1/4 cup of sauce in 7x11 inch baking dish. Arrange filled shells in dish. Spoon on remaining sauce.
9. Bake at 350 degrees for 15 to 20 minutes until heated through and bubbling. Garnish if desired. Serve.