1 – 12 oz package of jumbo pasta shells
½ lb bacon, chopped
½ medium onion chopped
2 lbs frozen chopped spinach (thaw and drain)
2 – 15 oz containers of ricotta cheese
1 c asiago, parmesan, romano cheese mixture (see below)
¼ tsp nutmeg
½ tsp pepper
1 tbsp butter
2 tbsp minced garlic
2 c cream
2 c asiago, parmesan, romano cheese mixture (see below)
2 tbsp dried parsley
¼ tsp pepper
Cook pasta until tender but still firm. Drain. (Don’t overcook or the shells won’t hold their shape.)
Mix one 8 oz container of parmesan cheese and one 8 oz container of parmesan, romano, asiago cheese in a bowl. Use 1 c for filling, 2 c for sauce and remainder to sprinkle on top of shells. (You could also use 2 containers of parmesan cheese or 2 containers of parmesan, romano, asiago cheese.)
Fry bacon for 2 minutes.
Add chopped onion and continue to fry until onions and bacon are translucent. Remove from burner and allow to cool while you put the rest of the mixture together.
Squeeze as much moisture out of the spinach as possible. Place in a large bowl. Add cheese mixture, ricotta cheese, nutmeg and pepper. Stir. Add bacon and onions. Combine thoroughly.
Generously fill shells with filling and place in a well buttered pan(s). I used one 8″X12″ glass dish and one 8″X8″ dish. Use whatever size dishes/pans you have, fill with shells until all the filling is gone.
To make the sauce:
Place butter and minced garlic in a medium saucepan. Cook, stirring until butter is melted. Add the cream. Continue to stir. When cream comes to a simmer, turn heat to low. Add parsley, pepper and 2 c of cheese mixture.
Once cheese has melted into the cream and sauce has thickened slightly, pour sauce over the shells; dividing it between dishes. Top with reserved cheese mixture.
Bake at 375 F for 25 minutes. Remove from oven and serve. Enjoy!