Baked Shells With Fresh Spinach And Pancetta

• 4 tablespoons unsalted butter
• 2 cups heavy cream
• 1/2 cup tomato puree
• 1/2 cup parmesan cheese, freshly grated (2 ounces)
• salt & freshly ground black pepper
• 1/3 lb pancetta or 1/3 lb prosciutto, finely diced
• 1 lb fresh spinach, rinsed and stemmed, leaves torn
• 1 lb medium pasta shell

1. In a heavy medium nonreactive saucepan, melt 2 tablespoons butter. Add the heavy cream and tomato puree and bring to a boil over high heat. Reduce the heat to moderately low and simmer until reduced to 2 1/4 cups, about 15 minutes. Remove from the heat and stir in 1/4 cup of the Parmesan cheese. Season with salt and pepper.
2. In a large skillet, cook the pancetta in the remaining 2 tablespoons butter over moderately high heat until slightly crisp, 3 to 4 minutes. Add the spinach in batches and cook, tossing, until wilted. Season with salt and pepper.
3. Preheat oven to 350 degrees F. Cook the pasta shells in a large pot of rapidly boiling salted water until barely al dente, about 7 minutes. Drain.
4. Toss the pasta with the creamy tomato sauce and the spinach. Spoon it into a 3-quart shallow buttered baking dish. Sprinkle the remaining 1/4 cup Parmesan cheese on top and bake for 15 to 20 minutes, until piping hot.

unsalted butter, heavy cream, tomato puree, parmesan cheese, salt, pancetta, fresh spinach, pasta shell

Taken from www.food.com/recipe/baked-shells-with-fresh-spinach-and-pancetta-272706 (may not work)