Shells STuffed with Bacon and Spinach and Ricotta Cheese


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Serves | Prep Time | Cook Time

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Ingredients You'll Need

12 giant pasta shells
1 teaspoon olive oil
1 clove garlic, crushed
1/4 pound bacon, cut in 1/2" pieces
4 canned Italian tomatoes
1 tablespoon fresh bread crumbs
1/4 cup cream
2 3/4 cups ricotta cheese
1 cup well drained chopped spinach, cooked
1/2 teaspoon basil
3 tablespoons Parmesan cheese, grated
pinch nutmeg
salt and pepper


Directions

Cook pasta shells, stirring one or twice, until tender but firm. Drain, rinse under cold water and drain again. Set aside. Heat oil in a frying pan and saute garlic and bacon until fat is extracted from the bacon and it becomes slightly crisp. Squeeze tomatoes with your hand over the sind, shake off excess juice and add pulp to the pan. Stir in bread crumbs and fry briefly, then add cream. Cook for 1-2 minutes more, stirring well, until the mixture is quite dry. Place ricotta in a bowl with the bacon mixture, spinach, basil, Parmesan and nutmeg; mix well. Season with salt and pepper and a little more nutmeg if required. Stuff each pasta shell with some of the filling and place the shells close together in a shallow ovenproof dish. Sprinkle remaining filling and extra parmesan over the top and place under a hot broiler until the cheese is melted and golden.


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