10-Minute Creamy Ricotta Spinach & Shells

• 1/2 cups Small Shell Pasta
• 4 cups Chopped Spinach
• 1/2 cups Part-skim Ricotta Cheese
• 2 Tablespoons Milk
• 1/2 teaspoons Garlic Powder
• Ground Nutmeg To Taste
• Salt To Taste
• Pepper To Taste
• 1/4 cups Marinara Sauce
• 2 Tablespoons Mozzarella Cheese

1. Preheat the broiler in your oven.
2. Cook pasta according to package directions.
3. For mine this was about 7-8 minutes.
4. During the last minute of cook time for the pasta add the spinach into the pot with the pasta to let it wilt.
5. Drain the pasta/spinach and immediately return it to the hot pot.
6. Stir in the ricotta cheese and milk until completely mixed.
7. Season with the garlic powder and salt/nutmeg/pepper to taste.
8. Pour into a ramekin or individual serving size oven safe dish and top with marinara and mozzarella.
9. Cook under the broiler until the cheese is golden and bubbly.
10. Serve hot!

shell pasta, chopped spinach, ricotta cheese, milk, garlic, ground nutmeg, salt, pepper, marinara sauce, mozzarella cheese

Taken from tastykitchen.com/recipes/main-courses/10-minute-creamy-ricotta-spinach-shells/ (may not work)