Shells Stuffed with Bacon Spinach and Ricotta
|Pasta shells||12 Large (giant size)|
|Olive oil||1 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Pancetta/Bacon||1⁄4 Pound, cut into 1/2 inch pieces (100 gram)|
|Canned italian tomatoes||4|
|Fresh bread crumbs||15 Milliliter (1 tablespoon)|
|Cream||60 Milliliter (1/4 cup)|
|Ricotta cheese||685 Milliliter (2 3/4 cups)|
|Finely chopped spinach||250 Milliliter, well drained, cooked (1 cup)|
|Chopped fresh basil/1/2 teaspoon dried basil||1 Teaspoon|
|Grated parmesan cheese||45 Milliliter (3 tablespoon)|
|Nutmeg||1 1⁄4 Pinch (1 good pinch)|
|Freshly ground black pepper||To Taste|
|Grated parmesan cheese||1 Tablespoon (extra)|
1) Preheat the broiler.
2) In a pan, cook the pasta shells, stirring 1 or 2 twice, until just tender. Drain, rinse under cold water, then drain again and keep aside.
3) In a frying pan, saute the garlic and bacon in the oil for 2 to 3 minutes, until the bacon releases fat becomes slightly crisp.
4) Squeeze the tomatoes, shake off the excess juice and stir into the pan.
5) Stir in the bread crumbs and saute for a few seconds.
6) Stir in the cream and cook for another 1 to 2 minutes, stirring well, until the mixture is almost dry.
7) In a bowl, mix the ricotta cheese, bacon mixture, spinach, basil, Parmesan and nutmeg together. Season with the salt and pepper and nutmeg to taste.
8) Stuff each pasta shell with the bacon, spinach and ricotta filling.
9) In a shallow ovenproof dish, arrange the shells closely together.
10) Sprinkle over rest of the filling and extra Parmesan on the top and place under a hot broiler, until the cheese is melted and golden.
11) Serve the Shells Stuffed with Bacon Spinach and Ricotta, immediately on individual serving plates.