Shells with Spinach, Ricotta, and Raisins
- Total Time
In southern Italy, spinach, ricotta, and raisins are a popular trio. It’s one of those perfect combinations of taste and texture.
golden seedless raisins¼ cup(s)
olive oil1 Tbsp
uncooked onion(s)1 medium, chopped
chopped frozen spinach10 oz, thawed and squeezed dry
table salt¼ tsp
uncooked pasta4 oz, medium shells (about 2 cups)
part-skim ricotta cheese¼ cup(s)
parmesan cheese4 Tbsp, grated, freshly grated
white pepper⅛ tsp, freshly ground, or to taste
- 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.