A delightful pasta bake combining creamy tomato sauce, fresh spinach, and crispy pancetta for a comforting meal.
Melt half of the butter in a saucepan over medium heat.
Using unsalted butter allows you to control the saltiness of the dish.
Add the cream and tomato puree to the saucepan and bring to a gentle boil.
Stir continuously to prevent the cream from curdling.
Simmer the sauce until it thickens slightly, then stir in half of the Parmesan cheese.
Simmering allows the flavors to meld together beautifully.
In a skillet, cook the pancetta in the remaining butter until crispy.
Crisping the pancetta enhances its flavor and texture.
Add the spinach to the skillet and cook until wilted.
Add the spinach in batches if needed to avoid overcrowding the skillet.
Cook the pasta shells in boiling salted water until al dente, then drain.
Reserve some pasta water to adjust the sauce consistency if needed.
Combine the pasta, sauce, pancetta, and spinach in a baking dish.
Mix gently to ensure even distribution of ingredients.
Sprinkle the remaining Parmesan cheese on top and bake at 350°F (175°C) until bubbly.
For a golden crust, broil for the last 2 minutes of baking.
Serve warm, garnished with additional Parmesan if desired.
Pair with a fresh salad for a complete meal.
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