Stuffed Shells With Crispy Pancetta And Spinach

---

I love the asiago cream sauce! you could also use a red sauce. if pancetta is hard to find or you're on a budget, use bacon!! another giada recipe! i tweaked it quite a bit.

---

Steps

---

Preheat the oven to 375 degrees f.

---

For the shells: 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 10 minutes.

---

Drain pasta.

---

Toss with 1 tablespoon olive oil and allow to cool before stuffing.

---

Warm 1 tablespoon 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 , onion , garlic , parsley , 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.

---

For the sauce: 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.

---

.

---

Ingredients

---

jumbo pasta shells, olive oil, pancetta, spinach, red onion, minced garlic cloves, fresh parsley, ricotta cheese, asiago cheese, black pepper, nutmeg, butter, garlic clove, cream