Shells Stuffed with Pancetta & Spinach

I was in the mood for some yummy Italian-style food that didnt involved alfredo or marinara. I came across this recipe and thought it sounded good so I went ahead and made it. It's so yummy and cheesy. One of my favorites for sure! It's pretty easy to make too.

Shells with Crispy Pancetta & Spinach by Giada De Laurentiis

• 1 (12-ounce) package jumbo shells pasta
• 2 tablespoons olive oil
• 1/2 pound thick-cut pancetta, cut into 3/4-inch cubes
• 2 pounds frozen spinach, thawed and drained
• 1 (15-ounce) container whole milk ricotta
• 1 cup grated asiago cheese
• 1/2 teaspoon freshly 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 freshly ground black pepper

- Preheat the oven to 375 degrees F.

- 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 8 to 10 minutes. Drain pasta.

- Warm the 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, 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 until golden on top, about 25 minutes. Remove from the oven and serve immediately.