BAKED SHELLS WITH FRESH SPINACH AND PANCETTA

Steps:

• 1. In a large medium saucepan, melt 2 tbsp 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 hear and stir in 1/4 cup Parmesan cheese. 2. In a large skillet, cook the pancetta in the remaining 2 tbsp butter over moderately high heat until slightly crisp. Add the spinach in batches and cook, tossing, until wilted. Season with salt and pepper. 3. Preheat the oven to 350F. Cook the pasta shells in a large pot of boiling water until barely al dente, about 7 minutes. Drain. 4. Toss the pasta with the creamy tomato sauce and spinach. Spoon it into a 3 qt shallow baking dish. Sprinkle remaining cheese on top and bake for 15 to 20 minutes.