Shells With Crispy Pancetta and Spinach - Giada De Laurentiis

LOVE Giada De Laurentiis . . . this is one of her great recipes. LOTS of spinach- can cut in half if you are not a huge fan- but yummy none the less!

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• Shells

• 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

• Sauce

• 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

Directions

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.