Shells with spinach, ricotta, and raisins
Golden seedless raisins
1 medium, chopped
Chopped frozen spinach
10 oz, thawed and squeezed dry
4 oz, medium shells (about 2 cups)
Part-skim ricotta cheese
⅛ tsp, freshly ground, or to taste
Grated Parmesan cheese
4 Tbsp, freshly grated
- Put the raisins in a small bowl of hot water until plump and soft, about 10 minutes; drain and set aside.
- Heat a medium nonstick skillet. Swirl in the oil, then add the onion. Sauté until translucent, about 8 minutes; reduce the heat to low. Stir in the spinach and salt; cook, stirring, until heated through. Set aside and keep warm.
- In a large pot of boiling water, cook the shells according to package directions. Drain and place in warmed serving bowl. Add the spinach mixture, the raisins, ricotta, and Parmesan cheese; toss to coat. Sprinkle with the pepper and serve at once. Yields 1 1/4 cups per serving.