NO RECIPE RECIPE: SPINACH AND RICOTTA JUMBO SHELLS

No Recipe Recipe: Spinach and Ricotta Jumbo Shells image

Provided by Aida Mollenkamp

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 10

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1 pound jumbo shells pasta
Good quality ricotta or feta cheese
Chopped parsley leaves
Reserved pasta water
Halved olives, pitted
Salt and freshly ground black pepper
Grated Parmesan
Olive oil
Shredded mozzarella, for garnish, optional
Chopped spinach or basil leaves, for garnish, optional

Steps:

Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook according to the manufacturer's directions. Drain and reserve about 3/4 cup of the pasta water.
Return the pot to the stovetop over medium heat. Add the pasta in the pot and stir in the ricotta cheese and parsley to combine. Add the reserved pasta water and the olives and season with salt and pepper, to taste.
Remove from the heat and stir in Parmesan and a big drizzle of olive oil. Transfer to a serving bowl or platter and serve immediately with optional garnishes.