Shells With Crispy Pancetta and Spinach - Giada De Laurentiis |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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LOVE Giada De Laurentiis . . . this is one of her great recipes. LOTS of spinach- can cut in half if you are not a huge fan- but yummy none the less! Ingredients:
1 (12 ounce) package jumbo pasta shells |
2 tablespoons olive oil |
1/2 lb thick cut pancetta, cut into 3/4-inch cubes |
2 lbs frozen spinach, thawed and drained |
1 (15 ounce) container whole milk ricotta cheese |
1 cup grated asiago cheese |
1/2 teaspoon fresh ground black pepper |
1/4 teaspoon freshly grated nutmeg |
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 fresh ground black pepper |
Directions:
1. Preheat oven to 375 degrees.
2. Shells:.
3. Boil large pot of salted water over high heat.
4. Add pasta and cook until tender but firm to bite, 8-10 minutes.
5. Drain pasta.
6. Warm olive oil in large skillet over medium heat.
7. Add pancetta, cook until lightly golden, about 5 minutes.
8. Remove pancetta with slotted spoon to large bowl, let cool.
9. Add spinach, ricotta and asiago cheeses, pepper and nutmeg to bowl.
10. Stir to combine.
11. Stuff shells with about 2 TBS. of spinach mixture.
12. Place shells in large buttered baking dish.
13. Sauce:.
14. Melt butter in medium saucepan.
15. Add garlic and cook for 1 minute.
16. Add cream and simmer.
17. Turn heat to very low and add 2 cups of asiago cheese, parsley, and pepper.
18. Stir until cheese is melted.
19. Pour sauce over shells.
20. Top with remaining 1/4 cup asiago cheese.
21. Bake until golden on top, about 25 minutes.
22. Remove and serve immediately.
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