Shells With Crispy Pancetta And Spinach
Serves: 6
Branson Greenfelder
1 January 1970
Based on User reviews:
42
Spice
45
Sweetness
54
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Olive Oil1 tsp
Nutmeg (freshly grated)1 tbsp
Butter1 cup
Cream1 cup
Parsley (chopped fresh)Directions:
1
Stir to combine
2
Preheat the oven to 375 degrees F
3
For the shells: Bring a large pot of salted water to a boil over high heat
4
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes
5
Drain pasta
6
Warm the olive oil in a large, heavy skillet over medium heat
7
Add the pancetta and cook until lightly golden, about 5 minutes
8
Remove the pancetta from the pan with a slotted spoon and transfer to a large bowl
9
Add the spinach, ricotta cheese, asiago cheese, pepper, and nutmeg
10
Stuff the shells with about 2 tablespoons of the spinach mixture each and place the stuffed shells in a large, buttered baking dish
11
For the sauce: Melt the butter in a medium saucepan
12
Add the garlic and cook for 1 minute
13
Add the cream and bring to a simmer
14
Turn the heat to very low and add the 2 cups asiago cheese, parsley, and pepper
15
Stir until the cheese is dissolved
16
Pour the sauce over the shells
17
Top with the remaining 1/4 cup asiago cheese
18
Bake until golden on top, about 25 minutes
19
Remove from the oven and serve immediately