Here is another one I found on the Everyday Italian. This one is absolutely spectacular!! It's not hard to make. About 1/2 hour prep and 1/2 hour baking. It is a very rich dish and a little goes a long way on the palette.
Another family favourite has been born from this recipe.
Pancetta Stuffed Shells
1 (12oz) package jumbo shells pasta (I use 1 box Lancia)
2 tablespoons olive oil
½ lb thick cut pancetta (about ¾ inch cubes)
2 pounds frozen spinach, thawed and drained (I use about 2 packages)
1 (15 oz) container of whole milk ricotta
1 cup grated asiago cheese
½ tsp freshly ground black pepper
½ tsp ground nutmeg
1 tbsp butter
1 clove garlic, minced
1 cup cream
2 cups grated asiago cheese plus ¼ cup
¼ cup chopped parsley
¼ tsp freshly ground black pepper.Instructions
Preheat the oven to 375 degrees F
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 8 to 10 minutes. Drain Pasta.
Warm 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. Add the spinach, ricotta cheese, asiago cheese, pepper, and nutmeg. Stir to combine. Stuff the shells in a large, buttered baking dish. This recipe will fill this dish plus a small dish
For the sauce:
Melt the butter in a medium saucepan. Add the garlic and cook for 1 minute. Add the cream and bring to a simmer. Turn heat to very low and add the 2 cups of asiago cheese, parsley and pepper. Stir until the cheese is dissolved. Pour the sauce over the shells. Top with remaining ¼ cup asiago cheese. Here is an illustration of it ready to go in the oven. I have a small ladle that I spoon the sauce over each shell and then distribute until the sauce has been spread between the two dishes.
Bake until golden on top, about 25 minutes. Remove from the oven and serve.