Un-Stuffed Cheesy Spinach and Artichoke Baked Shells

Step 1: Onion, Garlic, Spinach and Artichokes ... In a medium saute pan, add the olive oil and bring to medium heat. Add the onion and red pepper flakes and saute 2-3 minutes; then, add in the garlic and spinach and cook another 2 minutes. Last, add the artichokes and pimentos; stir and cook another 2 minutes. Then remove from the heat and set to the side.

Step 2: Pasta ... As the vegetables cook; prepare the pasta according to package directions in plenty of salty water. Once the pasta is done, drain (but reserve a couple of cups of the cooking water), then return the pasta to the pot. Add the vegetable mix to the pasta and toss to combine. Cover to keep warm.

Step 3: Cheese ... To 'not dirty' any more pans, simply rinse out the pan you cooked the vegetables in. NO need to clean it out completely, everything is going in to the casserole dish. So, add the ricotta, 1 cup of the mozzarella, 1/3 of the parmesan, egg, nutmeg, 3/4 cup of the reserved pasta water, parsley, Italian seasoning, and a pinch of both salt and pepper; and, mix well. Add the cheese to the pasta and vegetables and toss to combine. Taste once again to see if it needs any additional salt and pepper. If the sauce seems a bit dry; you can add a bit more reserved water. I usually use between 3/4-1 cup.

Step 4: Casserole ... Transfer the mixture to a 13x9" casserole dish or pan, sprayed with a nonstick spray. Top with the remaining cheese (mozzarella and parmesan), cover with foil (sprayed on the inside with a non stick spray so it doesn't stick to the cheese); and bake in a 375 degree oven for 15 minutes. Remove the foil and cook another 15-20 minutes until golden brown and bubbly.

Step 5: Optional Tomato Garnish and Serve ... Something I like to do, but it is not necessary. I love to garnish with fresh tomato slices right on top of the casserole before serving. It is just a nice flavor to the rich casserole. Serve family style. A crisp salad on the side is a nice side dish. ENJOY!