I really enjoyed it, although I could only eat two shells at every serving-it was THAT rich. I'm sure by now this goes without saying, but I used four cloves of garlic as opposed to the one Giada has listed in her recipe. Sorry pumpkin, but one clove of garlic ain't gonna cut it.
Source: Food Network
- 1 (12-ounce) package jumbo shells pasta
- 2 tablespoons olive oil
- 1/2 pound thick-cut pancetta, cut into 3/4-inch cubes
- 2 pounds frozen spinach, thawed and drained
- 1 (15-ounce) container whole milk ricotta
- 1 cup grated asiago cheese
- 1/2 teaspoon freshly 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 freshly ground black pepper
1. Preheat the oven to 375 degrees F.
For the shells:
2. 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 8 to 10 minutes. Drain pasta.
3. Warm the olive oil in a large, heavy skillet over medium heat. Add the pancetta and cook until lightly golden, about 5 minutes.
pancetta from the pan with a slotted spoon and transfer to a large bowl.
5. Add the spinach, ricotta cheese, asiago cheese, pepper, and nutmeg. Stir to combine.
spinach mixture each and place the stuffed shells in a large, buttered baking dish.
For the sauce:
7. Melt the butter in a medium saucepan. Add the garlic and cook for 1 minute.
8. Add the cream and bring to a simmer.