Cheesy Baked Un-stuffed Shells With Spinach & Artichokes

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 (1 lb) box medium pasta shell (not the jumbos you stuff, or the small ones, they don't work well, you could sub with a rigatoni or )
• 1 (10 ounce) box frozen chopped spinach, thawed and drained well
• 1 (15 ounce) can artichoke hearts, in water, drained and chopped
• 1 medium onion, fine chopped
• 2 teaspoons minced garlic (more if you want, to taste)
• 2 cups ricotta cheese (don't use the low fat)
• 1 1/2 cups fontina cheese, grated (mozzarella would be a good substitute)
• 1/2 cup parmesan cheese, grated (1/4 cup for the cheese mixture, 1/4 cup for the topping)
• 1 large egg (extra large would be fine)
• 1/2 teaspoon grated fresh nutmeg
• 3 teaspoons olive oil
• 1/2-1 cup of the pasta water
• 1 pinch red pepper flakes
• 1 teaspoon dried italian seasoning
• salt
• pepper

Recipe

• 1 pasta -- cook according to package directions in salted water, but a bit al dente as it will continue to cook in the oven. drain well and add to a large mixing bowl and drizzle with 1 teaspoon of the olive oil and toss. (remember to save 1 cup of the pasta water).
• 2 onion, garlic and spinach -- so you don't dirty another dish. add the remaining olive oil to the pot you cooked the pasta in and add the onion, garlic, red pepper flakes and cook 2 minutes on medium heat. add in the artichokes and spinach (breaking up the spinach as you add it); stir well and remove from the heat and let cool a few minutes. then transfer to the bowl with the pasta and lightly toss.
• 3 filling -- in a smaller bowl, add the ricotta, egg, nutmeg, italian seasoning, pepper, 3/4 cup of the fontina cheese, 1/4 cup of the parmesan, and 1/2 cup of the pasta water and mix well. add this mixture to your pasta and toss. if it seems a bit dry, add the remaining pasta water. at this point taste to see if you need to add any additional seasoning. the cheese is salty which is why i don't add salt right away. but season according to your taste.
• 4 casserole -- in a 13x9 casserole dish or pan, spray with non-stick spray or pam add your pasta mixture. add the remaining fontina and parmesan cheese. cover with foil and bake in a 375 degree oven for 15 minutes. remove the foil and cook another 15 minutes until bubbly and golden brown.
• 5 serve -- i love a fresh tomato, cucumber, and olive salad with a basil vinaigrette for a simple light side. enjoy!