Shells Stuffed with Asiago, Spinach and Pancetta

Okay, can you say DELICIOUS? Because these are! This dish takes a little time, but trust me, it's worth it.

Ingredients:

• 1 lb. of large shell macaroni 
• 32 oz. of Ricotta Cheese
• 2 containers (approx 5 oz. each) shredded or shaved Asiago Cheese
• 1/2 cup Parmesan cheese
  
• 2 eggs
• 1 thawed box/bag of chopped spinach, drained thoroughly
• 1/2 lb. cubed pancetta
• 1 pint of heavy cream

Par-boil the shells - approx. 10 minutes, drain and set aside. In a small frying pan place a small amount of oil oil, heat over a medium flame - add pancetta and fry until golden brown. Place on paper towel to drain.

In a large mixing bowl combine ricotta cheese, eggs and spinach until well mixed. Add one 5 oz. container of Asiago cheese and cooled pancetta and mix again.

Stuff shells with mixture and place in a large baking pan in a single layer - filling face up.

In a small pan mix pint of heavy cream and remaining asiago cheese and slowly bring to a boil. Continue to heat until cheese is thoroughly melted. Add to the shells carefully pouring around them - use all of the sauce.

Cover with foil and bake at 350 degrees for about 45 minutes. Uncover and cook another 15 minutes, then serve.

This dish tastes like it took days to prepare - an easy recipe to prepare ahead and serve to impress!

Accompany with a crusty bread and salad - and voila! A meal both family and guests alike will ask for again and again.