Sunny's Easy Paccheri and Cheese

Deselect All

Pasta:

One 15-ounce container ricotta

One 10-ounce package frozen spinach, thawed or microwaved, water squeezed out

2 cups shredded Italian cheese blend

1 1/2 cups heavy cream

1 tablespoon all-purpose flour

1/2 teaspoon or a nice pinch of crushed red pepper flakes

4 to 6 scrapes on a rasp fresh nutmeg

2 cloves garlic, grated on a rasp

1 lemon, optional, zested

Kosher salt and freshly ground black pepper

16 ounces paccheri pasta, cooked to al dente

Nonstick cooking spray, for the casserole dish

Topping:

1 1/2 cups shredded Italian cheese blend

40 or so cherry tomatoes (1 pint), sliced in half

1 tablespoon lemon juice, optional

1 tablespoon olive oil

1 tablespoon Italian seasoning

Pinch kosher salt

Fresh basil, for garnish