Cheesy Baked Un-Stuffed Shells With Spinach & Artichokes

The flavor of stuffed shells without all the rich sauce and all the work of stuffing the shells, and a nice blend of artichokes and spinach to lighten the dish up a bit. But it is still a hearty casserole and will serve 4 main plates or 8 side dishes. It is just a nice twist on a traditional baked pasta dish.

• Ready In: 50 mins
• Serves: 4-8
• Yields: 4-8

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

Directions

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!