Jumbo Shells with Traditional Sauce, Pancetta and Parmigiano Cheese

• 1 (16 ounce) box Barilla Jumbo Shells
• 5 ounces pancetta
• 3 cloves garlic
• 5 tablespoons fresh parsley
• 2 tablespoons extra-virgin olive oil
• 1 (24 ounce) jar Barilla Traditional Sauce
• Salt and black pepper to taste
• 1/2 cup shredded Parmigiano cheese

1. Bring a large pot of water to a boil.
2. Meanwhile in a food processor combine pancetta, garlic and parsley; pulse until finely ground.
3. Add the mixture to a large skillet with olive oil and cook over medium heat for about 8 minutes.
4. Stir in the Barilla Traditional sauce, one cup of water and season with salt and pepper.
5. Cook the pasta according to package directions; drain and toss with the sauce.
6. Stir in the cheese before serving.

barilla jumbo shells, pancetta, garlic, parsley, extravirgin olive oil, salt, cheese

Taken from allrecipes.com/recipe/jumbo-shells-with-traditional-sauce-pancetta-and-parmigiano-cheese/ (may not work)