Shells with Spinach and Ricotta

Shells with Spinach & Ricotta

Quick and easy pasta dish.

Ingredients

2 tablespoons olive oil
Two 10-ounce packages frozen spinach, thawed and squeezed dry
1 tablespoon unsalted butter
1 cup ricotta cheese
1 cup half-and-half
1 pound medium shells (pasta)
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground pepper to taste
1/4 cup thinly sliced scallions

Method

In a large, deep skillet, heat the oil over medium heat.

Add the spinach and cook, stirring constantly, until wilted. Cover and continue to cook for 3 minutes.

Add the butter, ricotta, salt and pepper, and half-and-half, stir well, and simmer briefly. Do not allow to boil.

Meanwhile, in a large pot, bring at least 4 quarts of water to a rolling boil. Add 1 tablespoon salt.

Add the pasta, stir to separate, and cook until al dente.

Remove 1/2 cup of the pasta cooking water. Drain.

Transfer the pasta to the skillet holding the sauce.

Add scallions.

Add some of the reserved cooking water and toss thoroughly over medium heat (the sauce should not be too liquidy).

Transfer to a warm serving bowl and sprinkle with the Parmesan cheese.

Serves 4.

This recipe was excerptedfrom The Everything Pasta Cookbook, edited by Jane Resnick. The book includes over 300 delicious recipes. This recipe is reprinted with permission from the publisher: Adams Media Corp. www.adamsonline.com

Info/Order this book

About The Authors

The Everything® Pasta Cookbook features delicious pasta recipes, in every conceivable combination of flavors, textures, and tastes. Many of the recipes in this collection have been gathered from some of the most famous chefs from across the country.

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