Ingredients

serves 4

　　Salt

　　20 large pasta shells

　　1 (28-ounce) can whole San Marzano tomatoes

　　7 to 8 fresh basil leaves, torn

　　3 tablespoons butter, melted

　　Black pepper

　　2 tablespoons EVOO (extra-virgin olive oil)

　　3 garlic cloves, finely chopped or grated

　　1 (10-ounce) box chopped frozen spinach, defrosted (or 3/4 pound fresh young spinach, chopped)

　　Freshly grated nutmeg

　　1 (10-ounce) box frozen baby or regular artichoke hearts, defrosted and rough chopped

　　1 egg yolk

　　2 cups ricotta cheese

　　1/2 cup grated Parmigiano-Reggiano cheese

　　1 teaspoon grated lemon zest

　　1 tablespoon fresh thyme leaves, a few sprigs, chopped

　　1/4 cup chopped fresh flat-leaf parsley leaves

　　

Step 1

Preheat the oven to 375°F.

　　

Step 2

Bring a large pot of water to a boil for the pasta. Salt the water and cook the shells to just shy of al dente.

　　

Step 3

While the shells are cooking, in the bottom of a casserole dish mash up the tomatoes, then stir in the basil and melted butter and season with salt and pepper.

　　

Step 4

Place a skillet over medium-high heat with the EVOO. Add the garlic to the pan and stir for 1 minute. Add the spinach and nutmeg to the pan and cook to heat through. Transfer to a large bowl and add the artichokes, egg yolk, ricotta, Parmigiano, lemon zest, thyme, and parsley and season with salt and pepper. Stir and spoon this mixture into the shells and arrange split side up in the sauce. Cover the casserole with foil and transfer to the oven. Bake for 20 minutes, remove the foil, and continue baking until the filling is golden brown, about 15 minutes.

　　Rachael Ray's Look + Cook