Spinach and Ricotta with Shells

By slane2

Ingredients

• 1 lb. small pasta shells
• 1/3 C EVOO
• 1 onion, chopped
• 1 clove garlic, finely chopped
• 1 lb. baby spinach
• 1 lb. ricotta
• 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 large skillet, heat the olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Add spinach by the handful and cook, stirring, until wilted, about 3-4 minutes.

3. Add the spinach mixture, ricotta, and parmesan to the pasta and toss. Serve immediately with more parmesan to top.