How to make it

  • Preheat broiler.
  • Bring a large pot of water to a rolling boil, add pasta shells and cook al dente according to package directions.
  • Meanwhile, in a large skillet, add the olive oil and tasso ham. Cook until crisp.
  • Add shallots and garlic. Cook and stir over moderate heat just until shallots are translucent. Add the flour, cook stirring constantly to blend and toast the flour, about 5 minutes. Add the white wine and reduce until almost dry. Add the cream. Bring to a simmer until the sauce coats the back of a spoon, about 5-10 minutes. Remove from the heat and stir in the cheeses and spinach. Gently stir until cheese is melted, and spinach is wilted. Season with salt, tabasco and pepper to taste.
  • Drain the shells well.
  • In a large oven proof baking dish, place the drained shells. Add the cheese mixture and gently fold into the pasta. Sprinkle with breadcrumbs. Place under the broiler until the breadcrumbs are toasted, about 2-3 minutes

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