Baked Shells With Fresh Spinach And Pancetta

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This is a prepare-ahead one-dish pasta dinner based on a recipe by nancy verde barr in the january 1993 issue of food & wine magazine. You may use prosciutto in place of the pancetta.

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Steps

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In a heavy medium nonreactive saucepan , melt 2 tablespoons butter.

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Add the heavy cream and tomato puree and bring to a boil over high heat.

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Reduce the heat to moderately low and simmer until reduced to 2 1 / 4 cups , about 15 minutes.

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Remove from the heat and stir in 1 / 4 cup of the parmesan cheese.

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Season with salt and pepper.

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In a large skillet , cook the pancetta in the remaining 2 tablespoons butter over moderately high heat until slightly crisp , 3 to 4 minutes.

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Add the spinach in batches and cook , tossing , until wilted.

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Season with salt and pepper.

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Preheat oven to 350 degrees f.

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Cook the pasta shells in a large pot of rapidly boiling salted water until barely al dente , about 7 minutes.

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Drain.

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Toss the pasta with the creamy tomato sauce and the spinach.

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Spoon it into a 3-quart shallow buttered baking dish.

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Sprinkle the remaining 1 / 4 cup parmesan cheese on top and bake for 15 to 20 minutes , until piping hot.

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Ingredients

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unsalted butter, heavy cream, tomato puree, parmesan cheese, salt & freshly ground black pepper, pancetta, fresh spinach, medium pasta shell