Alfredo-Pancetta Stuffed Shells

• 12 uncooked jumbo pasta shells
• 4 ounces pancetta, finely chopped
• 1 teaspoon olive oil
• 1 package (6 ounces) fresh baby spinach
• 2 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 carton (15 ounces) part-skim ricotta cheese
• 2 tablespoons grated Parmesan cheese
• 1 large egg yolk, beaten
• 1/4 teaspoon pepper
• 1 jar (15 ounces) roasted garlic Alfredo sauce
• 1/2 cup shredded mozzarella cheese

1. Cook pasta shells according to package directions; drain and rinse with cold water.
2. 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.
3. Transfer spinach mixture to a small bowl. Add ricotta, Parmesan cheese, egg yolk and pepper; mix well.
4. 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.
5. Cover and bake at 375u0b0 for 25 minutes. Sprinkle with mozzarella cheese. Bake until cheese is melted, 10-15 minutes longer. Top with pancetta.

pasta shells, pancetta, olive oil, baby spinach, garlic, red pepper, ricotta cheese, parmesan cheese, egg yolk, pepper, mozzarella cheese

Taken from www.tasteofhome.com/recipes/alfredo-pancetta-stuffed-shells/ (may not work)