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Spinach and Ricotta with Shells

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Ingredients

  • 1 pound small pasta shells
  • 1/3 cup extra-virgin olive oil
  • 1 onion, chopped
  • 1 clove garlic, finely chopped
  • 1 pound baby spinach
  • 1 pound whole-milk ricotta cheese, preferably fresh
  • 3/4 cup grated parmigiano-reggiano cheese, plus more for serving

Details

Servings 6

Preparation

Step 1

1.In a 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 to 4 minutes.
3.Add the spinach mixture, ricotta and ¾ cup parmigiano-reggiano to the pasta and toss. Serve immediately with more parmigiano-reggiano.

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