Baked Shells

Directions

1. 1
   Preheat the oven to 400F.
2. 2
   Bring a large pot of water to a boil for the pasta.
3. 3
   Salt the water and cook the shells for 2 to 3 minutes less than the package directions.
4. 4
   Heads up: You will need to reserve 1/2 cup starchy cooking water just before draining the pasta.
5. 5
   Meanwhile, heat a medium-size pot or high-sided skillet over medium heat with the EVOO.
6. 6
   Add the onions and garlic and saute for 3 to 4 minutes.
7. 7
   Add the spinach, pulling it apart as you add it, and season with a little freshly grated nutmeg, salt, and pepper.
8. 8
   When the spinach mixture is warm through, transfer it to a small dish and reserve.
9. 9
   Return the pot to the heat, add the butter, and melt.
10. 10
    Add the tomatoes and break up with a spoon.
11. 11
    Season with salt and pepper, add the basil leaves, and cook to thicken the sauce, 7 to 8 minutes.
12. 12
    Drain the pasta and return the pasta to the hot pot.
13. 13
    To the pasta, add the spinach, reserved starchy water, ricotta cheese, and half of the Parmigiano-Reggiano.
14. 14
    Adjust the salt and pepper and transfer to a baking dish.
15. 15
    Top the pasta mixture with the tomato sauce, mozzarella, and remaining Parmigiano.
16. 16
    Bake until the cheeses are melted and bubbly, 6 to 8 minutes.