Ingredients
12 uncooked jumbo pasta shells4 ounces pancetta, finely chopped1 teaspoon olive oil1 package (6 ounces) fresh baby spinach2 garlic cloves, minced1/2 teaspoon crushed red pepper flakes1 carton (15 ounces) part-skim ricotta cheese2 tablespoons grated Parmesan cheese1 large egg yolk, beaten1/4 teaspoon pepper1 jar (15 ounces) roasted garlic Alfredo sauce½ cup shredded mozzarella cheese
Preparation
Cook pasta shells according to package directions; drain and rinse with cold water.
Meanwhile, cook pancetta in oil in a large skillet over medium heat until crisp. Remove to paper towels, reserving drippings. Saute the spinach, garlic and pepper flakes in drippings until spinach is wilted.
Transfer spinach mixture to a small bowl. Add ricotta, Parmesan cheese, egg yolk and pepper; mix well.
Spread 1/2 cup Alfredo sauce into a greased 11x7-in. baking dish. Spoon ricotta mixture into pasta shells; place in baking dish. Pour remaining sauce over shells.
Cover and bake at 375° for 25 minutes. Sprinkle with mozzarella cheese. Bake until cheese is melted, 10-15 minutes longer. Top with pancetta.
