Shell Pasta Stuffed with Spinach & Panchetta (or Bacon)

This is another worthy steal from Giada di Laurentiis' recipe collection (I love Giada!)--it's quite hearty and very filling, so it can be an entree or a side dish, depending on how many people you're feeding. I made this while visiting my son in New York, and since it was a large dish, it lasted for quite a few days. It could be a bit tricky arranging the stuffed shells in the baking pan, as they kept rolling on their side -- the next time I make this dish I'm going to use a smaller pan so I can arrange them a bit more snugly.

Ingredients:

1 12-oz package jumbo shells

2 tablespoons olive oil

1/2 pound thick-cut pancetta, cut into 3/4-inch cubes (or substitute thick-cut bacon)

2 pounds frozen spinach, thawed and drained

1 15-ounce container whole milk ricotta

1 cup Asiago cheese

1/2 teaspoon freshly ground black pepper

1/4 teaspoon freshly grated nutmeg

Directions:

Preheat the oven to 375F. Lightly butter a large baking dish.

Cook the pasta in boiling water for about 8 minutes; drain.

Heat the olive oil in a large, heavy skillet; add the pancetta (or bacon) and cook until lightly golden, about 5 minutes, stirring occasionally.

Meanwhile, put the ricotta, spinach, Asiago cheese, pepper and nutmeg in a large bowl, then add the pancetta directly from the pan. Stir until combined. Stuff each shell with about 1 heaping tablespoon of the filling, and arrange in one layer in the buttered dish.

For the sauce:

1 tablespoon butter

1 large 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 pepper

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, parsley and pepper. Stir until the cheese is dissolved.

Pour sauce over the shells; top with the remaining asiago cheese. Bake until golden on top, about 25 minutes. Serve immediately. Serves 4 to 6.