| microwave tomatoes, onion and a dab of butter 5 minutes at medium heat
Make the filling:
Stem the spinach and wash them thoroughly until there is no sand anymore in the bottom of the sink. Place the spinach in a pan with just the water clinging to the leaves after washing. Cover and cook until wilted and tender. Drain into a sieve and squeeze out the water. Chop finely.
In a bowl, blend the ricotta with the cooked spinach and other filling ingredients.
Cook the pasta: 1/2 the recommended time on package, drain and rinse with cold water.
Finishing the dish:
Preheat the oven to a temperature of 350°F (180°C).
Puree tomato and onion, Lightly sauté garlic and add tomato, bring to a simmer. Stir in the basil, rest of butter, cream, and salt. Heat through. Add pepper. Smear a square baking dish with a little of the tomato sauce. Use a teaspoon to fill the shells with the ricotta mixture.
Bake for 30-40 minutes until heated through. Remove from the oven and allow to settle for 10 minutes before serving.
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