In saucepan melt 2 T butter. Add cream , tomato puree and boild
over high heat. Simmer until reduced to 2 1/4 c., about 15 min.
Remove from heat and stir in 1/4 c. parm. cheese. Season with salt
and pepper
In large skillet cook pancetta in 2 T buer til slightly crisp 3-4 min.
Add spinach in batches and cook tossing until wilted. season with
salt and pepper. 350 oven. Cook pasta about 7 min to al dente.
Drain
Toss the pasta with creamy tomato sauce and spinach. Spoon into
3 qrt shallow buttered dish. Sprinkle the remaining 1/4 c.
parmesan cheese on top and bake 15-20 min til piping hot.
Originally Submitted
11/24/2009
0 Out of 5 from
0 reviews
You can add this Baked Shells with Fresh Spinach recipe to your own private DesktopCookbook.
