Shells with Crispy Pancetta and Spinach

Ingredients

• 1 cup asiago cheese grated
• 2 cups asiago cheese grated
• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 1 cup cup heavy whipping cream 
• 0.3 cup parsley fresh chopped
• 2 pounds pkt spinach frozen thawed drained
• 1  garlic clove minced
• 12 ounce shells pasta 
• 0.3 teaspoon nutmeg freshly grated
• 2 tablespoons olive oil 
• 0.5 pound pancetta thick-cut cut into 3/4-inch cubes
• 15 ounce milk ricotta whole

Equipment

• bowl
• frying pan
• sauce pan
• oven
• pot
• baking pan
• slotted spoon

Directions

1. Preheat the oven to 375 degrees F.
2. Bring a large pot of salted water to a boil over high heat.
3. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
4. Drain pasta.
5. Warm the olive oil in a large, heavy skillet over medium heat.
6. Add the pancetta and cook until lightly golden, about 5 minutes.
7. Remove the pancetta from the pan with a slotted spoon and transfer to a large bowl.
8. 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.
9. Melt the butter in a medium saucepan.
10. Add the garlic and cook for 1 minute.
11. 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.
12. Pour the sauce over the shells. Top with the remaining 1/4 cup asiago cheese.
13. Bake until golden on top, about 25 minutes.
14. Remove from the oven and serve immediately.