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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 15 |
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giaddaaa, i nixed the pancetta Ingredients:
1 (12 ounce) package jumbo pasta shells |
2 tablespoons olive oil |
2 lbs frozen spinach, thawed and drained |
1 (15 ounce) container whole milk ricotta cheese |
1 cup parmesan cheese, grated |
1/2 teaspoon fresh ground black pepper |
1/4 teaspoon freshly grated nutmeg |
Directions:
1. Preheat the oven to 375 degrees F.
2. For the shells:.
3. 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.
4. 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.
5. For the sauce:.
6. 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.
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