Stuffed Shells With Crispy Pancetta And Spinach - cooking recipe

Ingredients

Shells
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
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 black pepper

Preparation

Preheat the oven to 375 degrees F.
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.
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.
Add the spinach, onion, garlic, parsley, ricotta cheese, asiago cheese, pepper, and nutmeg. Stir to combine.
Stuff the shells with about 2 tablespoons of the spinach mixture each and place the stuffed shells in a large, buttered baking dish.
For the sauce: Melt the butter in a medium saucepan. Add the garlic and cook for 1 minute.
Add the cream and bring to a simmer.
Turn the heat to very low and add the 2 cups asiago cheese, parsley, and pepper. Stir until the cheese is dissolved.
Pour the sauce over the shells. Top with the remaining 1/4 cup asiago cheese.
Bake, covered, until golden on top, about 25 minutes. Remove from the oven and serve immediately.