Ingredients
Scale
- 3/4 of a 12 ounce package of jumbo shell pasta
- 1 tablespoons of olive oil
- 12 ounces of pancetta chopped small (I buy 3 packages from Trader Joe’s of Citterio cubetti Italian style pancetta)
- 1 pound frozen spinach thawed and drained
- 1 (15 ounce) container of whole milk ricotta
- 3 1/4 cup grated asiago cheese
- 2 tablespoon butter plus more for dish
- 3 garlic cloves
- 1 cup of cream
- 1/4 cup chopped fresh parsley
- black pepper
- salt
Instructions
- Preheat oven to 375F
- Cook pasta according to package till al dente
- Warm olive oil in pan over medium heat
- Add pancetta and cook till light golden brown
- Transfer cooked pancetta to paper towel and set aside
- In a large bowl add spinach, ricotta cheese, 1 cup of asiago cheese, 1/2 teaspoon black pepper, 1/2 teaspoon of salt and pancetta and mix combining all the ingredients
- Butter a large baking dish
- Stuff shells with about 2 tablespoons of the mixture placing each shell in the buttered baking dish
- For the sauce: melt 2 tablespoons of butter in saucepan
- Press the garlic into the pan on medium low heat and cook for about one minute to soften
- Add the cream and bring to a simmer
- turn heat to very low and add 2 cups of asiago cheese, parsley, 1/4 teaspoon of salt and 1/4 teaspoon of pepper
- Stir until cheese dissolves
- Pour sauce over shells
- Top with 1/4 cup asiago cheese
- Bake until a light golden color about 25-30 min
- Prep Time: 25 mins
- Cook Time: 30 mins