Aired May 15, 2013

Ingredients
1 16-ounce bag organic, frozen spinach, defrosted
1 tablespoon olive oil
3 tablespoons butter
1 small onion, finely chopped
3 cloves garlic, finely chopped
Salt and pepper
2 tablespoons flour
2 cups milk
Nutmeg, to taste
1 pound medium shell pasta (about 1-inch shells dry)
1 1/2 cups fresh sheeps milk or cows milk ricotta cheese
1 tablespoon lemon zest
2 tablespoons fresh thyme, chopped
1/2 pound mozzarella, diced or shredded
1 cup shredded Pecorino (sheeps milk) or Parmigiano-Reggiano (cows milk) cheese
Preparation

Wring spinach dry in a clean dishtowel. Separate with fingers to loosen.

Bring a large pot of water to a boil for the pasta.

Place a rack in the lower third of the oven and preheat broiler.

Heat the olive oil, a turn of the pan, over medium to medium-high heat. Melt butter into oil; when it foams, add the onions and garlic. Season with salt and pepper, and stir 3-5 minutes to soften. Stir in flour 1 minute or so. Whisk in milk and let thicken; season with nutmeg to taste and reduce heat to low to keep warm.

Salt boiling water and cook shells to al dente. Reserve 1/2 cup starchy liquid and add to milk sauce to thin it a bit. Add spinach to pasta pot to heat, stir then drain pasta and spinach and toss with sauce; adjust salt and pepper to taste. Arrange in a casserole dish and dot with ricotta cheese mixed with lemon zest and thyme. Top with mozzarella and grated cheese, and broil until brown and bubbly. Serve immediately.

Comments
Around the Web