Florentine Stuffed Shells Carbonara - cooking recipe

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

Preparation

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