JUMBO Stuffed Shells

This is another Giada dish that we watched her make the other night as one of her " Viewer's Most Requested Dishes." It was so much fun to stuff the JUMBO SHELLS! Here's a picture of the entire dish right out of the oven with the cheese still bubbling...

...And here we are after plating...(see the ooey gooey cheesy stings? YUM!)
Ingredients:

Shells:
14 jumbo shells pasta
2 Tbsp olive oil
6 slices of ham, cut into 1/2-inch cubes
1 lb frozen spinach, thawed and drained
1 c whole milk ricotta cheese
1 c shredded Mozzerella cheese
½ tsp freshly ground black pepper

Sauce:
1 Tbsp butter
1 garlic clove, minced
1 c heavy whipping cream
2 c shredded Mozzerella cheese
1/2 Tbsp dried parsley
¼ tsp freshly ground black pepper

Preparations:

1. Preheat the oven to 375 degrees F.

For the shells:
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
2. Warm the olive oil in a large, heavy skillet over medium heat. Add the ham and cook until lightly golden, about 5 minutes. Remove the hamfrom the pan with a slotted spoon and transfer to a large bowl.
3. Add the spinach, ricotta cheese, Mozzerella cheese and pepper. Stir to combine. Stuff the shells with about 2 Tbsp of the spinach mixture each and place the stuffed shells in a large, buttered baking dish.

For the sauce:
1. Melt the butter in a medium saucepan. Add the garlic and cook for 1 minute. Add the cream and bring to a simmer. Turn the heat to very low and add the 2 c Mozzerella cheese, parsley, and pepper. Stir until the cheese is dissolved.
2. Pour the sauce over the shells. Bake until golden on top, about 20 minutes. Remove from the oven and serve immediately.