Pears, Fennel And Cream Sauce In Pasta Shells

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   ["Toss pears in olive oil and roast at 380F about 20 minutes.

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   Toss fennel in olive oil with salt and pepper and roast at 380 F at same time as pears are roasting. Roast fennel for 30 - 40 minutes.", "Brown bacon. An easy way is to put it on cookie sheet covered with aluminum foil at 350F for about 30 - 45 minutes.", "In a heavy large high sided pan place the cream, garlic, cayenne and rosemary. Bring to a boil over medium heat and cook for about 7 minutes, stirring regularly to prevent the cream from boiling over. Reduce the heat to medium low and cook for another 10 - 15 minutes longer until the mixture has thickened, remembering to stir regularly.", "When the cream mixture has thickened add the cheese and mix until cheese has melted.", "Add the bacon and the hazelnuts, stir in and set sauce aside.", "Boil large pasta shells until al dente. Put in about a tablespoon of olive oil in the water which will help the shells from sticking together. When done, drain and keep about 1 cup of pasta water aside. Place shells in oven proof glass baking pan in which you have poured just enough pasta water to barely cover the bottom.", "Fill pasta shells with fennel, then pears. When all the shells are filled pour sauce over the top. (If your sauce is too thick, thin it with a little pasta water before pouring it over filled shells.) Baked at 350F for 30 - 40 minutes."]

* Per serving · 4 servings · Values may vary.