Shells With Crispy Pancetta And Spinach - Giada De Laurentiis - cooking recipe

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

Preparation

Preheat oven to 375 degrees.
Shells:
Boil large pot of salted water over high heat.
Add pasta and cook until tender but firm to bite, 8-10 minutes.
Drain pasta.
Warm olive oil in large skillet over medium heat.
Add pancetta, cook until lightly golden, about 5 minutes.
Remove pancetta with slotted spoon to large bowl, let cool.
Add spinach, ricotta and asiago cheeses, pepper and nutmeg to bowl.
Stir to combine.
Stuff shells with about 2 TBS. of spinach mixture.
Place shells in large buttered baking dish.
Sauce:
Melt butter in medium saucepan.
Add garlic and cook for 1 minute.
Add cream and simmer.
Turn heat to very low and add 2 cups of asiago cheese, parsley, and pepper.
Stir until cheese is melted.
Pour sauce over shells.
Top with remaining 1/4 cup asiago cheese.
Bake until golden on top, about 25 minutes.
Remove and serve immediately.