Categories: Pasta
Ingredients
- Salt
- 1 lb. medium or large shell pasta (not stuffing shells)
- 2 tbsp. olive oil
- 1 onion, chopped
- 2 to 3 garlic cloves, finely chopped
- 10 oz. box frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel
- Freshly grated nutmeg
- Black pepper
- 2 tbsp. butter
- 28 oz. can Italian tomatoes
- 1/2 cup fresh basil leaves
- 1 cup ricotta
- 1 cup Parmigiano-Reggiano
- 1/2 lb. ball fresh mozzarella, cut into 1/2-inch dice
Directions
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eheat the oven to 400.
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Bring a large pot of water to a boil for the pasta. Salt the water and cook the shells for 2 to 3 minutes less than directed. Reserve 1/2 cup starchy cooking water just before draining the pasta.
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Meanwhile, heat a medium-size pot or high-sided skillet over medium heat with the olive oil. Add the onions and garlic and saute for 3 to 4 minutes. Add the spinach, pulling it apart as you add it, and season with a little freshly grated nutmeg, salt and pepper. When the spinach mixture is warm through, transfer it to a small dish and reserve. Return the pot to the heat, add the butter and melt. Add the tomatoes and break up with a spoon. Season with salt and pepper, add the basil leaves, and cook to thicken the sauce, 7 to 8 minutes.
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Drain the pasta and return the pasta to the hot pot. To the pasta, add the spinach, reserved starchy water, ricotta, and half of the Parmigiano-Reggiano. Adjust the salt and pepper and transfer to a baking dish. Top the pasta mixture with the tomato sauce, mozzarella, and remaining Parmigiano. Bake until the cheeses are melted and bubbly, 6 to 8 minutes.