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Weekend Recipe: Fusilli with Ricotta and Spinach

August 7, 2015
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Photo courtesy of Cook's Country
Photo courtesy of Cook's Country

America's Test Kitchen has figured out that you can get all the comfort-food delights of stuffed shells without actually making stuffed shells. Fusilli is best for this recipe because the shape traps the spinach and cheese, but really any short pasta will do.

Fusilli with Ricotta and Spinach
Serves 4-6

12 oz ricotta cheese
3 tbsp olive oil
1 box fusilli or rotini pasta (16 oz)
1 bag baby spinach (~8 oz)
4 garlic cloves, minced
1/4 tsp ground nutmeg
1/8 tsp cayenne pepper
1/4 cup heavy cream
zest from 1 lemon
juice from 1/2 of the same lemon
1/2 cup grated parmesan cheese, plus extra for serving
salt and pepper

Whisk 1 cup ricotta, 1 tablespoon oil, 1/8 teaspoon pepper, and 1/8 teaspoon salt in a medium bowl until smooth. You may need to add a little more olive oil to get a smooth consistency; set aside.

Cook pasta according to the box (be sure to add 1 tablespoon of salt to the water when it starts boiling) until al dente. Reserve 1 cup cooking water. Stir spinach into pot with pasta and cook until wilted, about 30 seconds. Drain pasta and spinach and return them to pot.
As the pasta cooks, heat remaining 2 tablespoons oil, garlic, nutmeg, and cayenne in saucepan over medium heat until fragrant, about 1 minute. Remove pan from heat and whisk in remaining ricotta, heavy cream, lemon zest and juice, and 3/4 teaspoon salt until smooth.

Add ricotta-cream mixture from step 3 and parmesan to pasta and toss to combine. Let pasta rest, tossing frequently, until sauce has thickened slightly and coats pasta, 2 to 4 minutes, adjusting consistency with reserved cooking water as needed. Serve the pasta in a wide bowl or plate and add a dollop of the ricotta from step 1. Pass the extra Parmesan separately.

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