Another Giada De Laurentis recipe, selected, of course, by A. She'll eat anything that woman makes. We replaced our regular red sauce and meatballs Sunday with this recipe, which makes enough for our small family for two meals this week! And it's so very, very good....
Serves 4-6
You need:
For the shells -
1 12oz. package of jumbo shells pasta
2 tbsp. olive oil
4 oz. diced pancetta
1 # frozen spinach, thawed and drained
1 15oz. container of whole milk ricotta
1 c. grated asiago cheese
1/2 tsp. pepper
1/4 tsp. nutmeg
For the sauce -
1 tbsp. butter
1 garlic clove, minced
1 c. cream
1 c. asiago cheese
1/4 c. chopped fresh parsley
1/4 tsp. pepper
Preheat oven to 375 degrees. Bring a large pot of salted water to boil. Add the pasta and cook for 8 min. Drain and set aside. Warm the olive oil in a heavy skillet over medium head. Add the pancetta and cook until golden, about 5 minutes. Remove with a slotted spoon and transfer to a large bowl. Add the spinach, ricotta, asiago, pepper, and nutmeg. Stir to combine. Stuff the shells with about 2 tbsp. of the mixture. Place in a large, buttered baking dish. In another medium saucepan, melt the butter. Add the garlic and cook for one minute. Add the cream and bring to a simmer. Turn the heat to very low and add the asiago, parsely, and pepper. Stir until the cheese is dissolved. Pour the sauce over the shells. Top with, if you have it, some sprinkled, grated parmesan cheese. Bake until golden, about 25 minutes.
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