Baked Shells With Fresh Spinach And Pancetta Recipe

Ingredients for Baked Shells With Fresh Spinach And Pancetta

• Unsalted Butter
• 1 cup heavy cream
• 1/2 cup tomato puree
• 1/2 cup grated Parmesan cheese
• Salt & Freshly Ground Black Pepper
• 4 ounces pancetta, diced (or 4 ounces prosciutto, diced)
• Fresh Spinach
• Medium Pasta Shell

How to Make Baked Shells With Fresh Spinach And Pancetta

1. Melt 2 tablespoons of butter in a heavy medium saucepan over medium heat.
2. Add 1 cup heavy cream and 1/2 cup tomato puree. Bring to a boil over high heat.
3. Reduce heat to low and simmer until sauce is reduced to 2 1/4 cups (about 15 minutes), stirring occasionally.
4. Remove from heat and stir in 1/4 cup grated Parmesan cheese. Season with salt and pepper to taste.
5. In a large skillet, cook 4 ounces pancetta (or prosciutto), diced, in 2 tablespoons butter over medium-high heat until crispy (3-4 minutes).
6. Add 5 ounces fresh spinach, in batches, to the skillet and cook until wilted (about 2 minutes). Season with salt and pepper.
7. Preheat oven to 350°F (175°C).
8. Cook 1 pound jumbo pasta shells in a large pot of boiling salted water until al dente (about 7-8 minutes). Drain well.
9. Gently toss the cooked pasta with the creamy tomato sauce and spinach mixture.
10. Spoon the pasta mixture into a greased 3-quart shallow baking dish.
11. Sprinkle the remaining 1/4 cup grated Parmesan cheese over the top.
12. Bake for 15-20 minutes, or until heated through and bubbly.