Spinach and Ricotta with Shells

By sassy47

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

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.