Spinach and Ricotta with Shells

By ginasheppard

Ingredients

• 1 pound small pasta shells, such as conchiglie
• 1/3 C. EVOO
• 1 onion, chopped
• 1 clove garlic, finely chopped
• 1 pound baby spinach
• 1 pound whole-milk ricotta cheese
• 3/4 C. grated parmigiano-reggiano cheese, plus more for serving

Preparation

Step 1

1. In large pot of boiling, salted water, cook the pasta until al dente; drain and return to the pot.
2. Meanwhile, in a large skillet, heat the olive oil over medium heat; add the onion and garlic and cook until the onion is softened, about 5 minutes. Add the spinach by the handful and cook, stirring until wilted, 3-4 mins.
3. Add the spinach mixture, ricotta and 3/4 C. parmigiano-reggiano to the pasta and toss. Serve immediately with more parmigiano-reggiano.