Ingredients

• 0.5 (12 ounce) package jumbo pasta shells (about 16 shells)
• 2 tablespoons olive oil, divided
• 1/2 lb thick-cut pancetta, cut into 3/4-inch cubes
• 5 ounces chopped spinach (frozen, thawed and drained)
• 1/4 cup minced red onion
• 3 minced garlic cloves
• 1/4 cup chopped fresh parsley
• 8 ounces ricotta cheese
• 1 cup grated asiago cheese
• 1/2 teaspoon black pepper
• 1/8 teaspoon freshly grated nutmeg
• 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 black pepper

Instructions

1. Preheat the oven to 375 degrees F.

2. 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 10 minutes. Drain pasta. Toss with 1 tablespoon olive oil and allow to cool before stuffing.

3. Warm 1 tablespoon 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.

4. Add the spinach, onion, garlic, parsley, ricotta cheese, asiago cheese, pepper, and nutmeg. Stir to combine.

5. Stuff the shells with about 2 tablespoons of the spinach mixture each and place the stuffed shells in a large, buttered baking dish.

6. For the sauce: Melt the butter in a medium saucepan. Add the garlic and cook for 1 minute.

7. Add the cream and bring to a simmer.

8. Turn the heat to very low and add the 2 cups asiago cheese, parsley, and pepper. Stir until the cheese is dissolved.

9. Pour the sauce over the shells. Top with the remaining 1/4 cup asiago cheese.

10. Bake, covered, until golden on top, about 25 minutes. Remove from the oven and serve immediately.