Cheesy Baked Un-Stuffed Shells With Spinach & Artichokes

• 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 12 cups Fontina cheese, grated (mozzarella would be a good substitute)
• 12 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)
• 12 teaspoon grated fresh nutmeg
• 3 teaspoons olive oil
• 12-1 cup of the pasta water
• 1 pinch red pepper flakes
• 1 teaspoon dried Italian seasoning
• salt
• pepper

1. Pasta -- Cook according to package directions in salted water, but a bit al dente as it will continue to cook in the oven.
2. Drain well and add to a large mixing bowl and drizzle with 1 teaspoon of the olive oil and toss.
3. (Remember to save 1 cup of the pasta water).
4. Onion, Garlic and Spinach -- So you don't dirty another dish.
5. 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.
6. 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.
7. Then transfer to the bowl with the pasta and lightly toss.
8. 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.
9. Add this mixture to your pasta and toss.
10. If it seems a bit dry, add the remaining pasta water.
11. At this point taste to see if you need to add any additional seasoning.
12. The cheese is salty which is why I don't add salt right away.
13. But season according to your taste.
14. Casserole -- In a 13x9 casserole dish or pan, spray with non-stick spray or Pam add your pasta mixture.
15. Add the remaining fontina and parmesan cheese.
16. Cover with foil and bake in a 375 degree oven for 15 minutes.
17. Remove the foil and cook another 15 minutes until bubbly and golden brown.
18. Serve -- I love a fresh tomato, cucumber, and olive salad with a basil vinaigrette for a simple light side.
19. Enjoy!

pasta shell, well, hearts, onion, garlic, ricotta cheese, fontina cheese, parmesan cheese, egg, nutmeg, olive oil, pasta water, red pepper, italian seasoning, salt, pepper

Taken from www.food.com/recipe/cheesy-baked-un-stuffed-shells-with-spinach-artichokes-414876 (may not work)