Spinach Ricotta Shells
- 4 Tablespoons salted butter
- 2 shallots, chopped
- 5 cups packed fresh baby spinach
- 1 large egg
- 1/2 cup ricotta cheese
- 500 grams conchiglie or large pasta shells
- salt and pepper
Adapted from simplebites.net
Bring a large pot of salted water to a boil.
Melt butter in a large frying pan and add shallots. Cook over medium-low heat, stirring occasionally, for 3-4 minutes or until shallots are soft.
Add all the spinach to the pan, salt lightly, and cover with a lid for 2-3 minutes.
Meanwhile, boil pasta in salted water for 8-9 minutes or recommended cooking time.
In a large serving bowl, whisk together egg and ricotta. Set aside.
Using a pair of cooking tongs, turn spinach in the pan until it is wilted, but not completely cooked. Remove from heat.
Drain pasta and add to ricotta mixture. Toss well to coat. Add spinach to the pasta and combine well.
Season with salt and freshly ground pepper as needed and serve at once.