Shells with Spinach, Pancetta and Ricotta

I think the name says it all! This pasta dish has all the foods I love in one dish. It really is so good. Even my picky, “I hate spinach” eaters loved it. The sauce comes together in less time than it takes to cook the pasta, which makes this the ultimate weeknight, comfort meal. You will make this again and again.

Tips:

• You can substitute bacon for the pancetta if you like.

• This dish is best served with a pasta that can scoop up the sauce, so orecchiette or giant rigatoni would work well too.

• Minced garlic should be a paste. You can grate it too.

Shells with Spinach, Pancetta and Ricotta

Serves 6

PREP 15 minutes

COOK 15

INGREDIENTS

1 lb. large pasta shells

2 cups baby spinach

5 oz. pancetta, diced

1 1/4 cups ricotta

1/2 cup heavy cream

3 garlic cloves, minced

1 small onion, finely chopped

Kosher salt and black pepper

Red pepper flakes, optional

INSTRUCTIONS

1. Cook the shells according to package directions until al dente. Strain well, reserving 1 cup of the cooking water.

2. Meanwhile, in a large skillet over medium-high heat cook the pancetta until crispy and the fat has rendered. Add the onion and garlic and sauté for a few minutes until the onion has softened and the garlic is fragrant.

3. Add black pepper and red pepper flakes, if using, to taste.

4. Add the spinach and cook for a minutes until it starts to wilt.

5. Add the heavy cream and bring the mixture to a boil.

6. Add the ricotta and stir to combine everything.

7. Toss in the pasta and mix well. Use the pasta water to thin out the sauce until you reach your desired consistency. You will not need the whole cup.

8. Adjust seasoning with salt and pepper. Enjoy hot!