Wednesday, August 19, 2015

Shells With Crispy Pancetta and Spinach

Shells with Crispy Pancetta and Spinach

Another fab recipe from Giada DeLaurentis
 
 
 

Shells with Crispy Pancetta and Spinach
Ingredients
Shells:

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

Sauce:

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

Directions

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 8 to 10 minutes. Drain pasta.

Warm the 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, 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. Stir until the cheese is dissolved. Pour the sauce over the shells. Top with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Remove from the oven and serve immediately. 


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