1 pkg. frozen chopped spinach
1 tsp. dried oregano, powdered
1 tsp. dried basil, powdered
1 1/2 c. half and half
1 1/2 c. (15 oz.) whole milk ricotta cheese
Salt
Fresh pepper

Cook spinach in water, breaking it up as it thaws. When it's heated all the way through, drain well and press out excess water. Puree all ingredients in a food processor or blender. Stir the mixture in a saucepan over low heat until hot. Correct seasoning if necessary; the sauce must be adequately salted. Refrigerate until needed, then reheat and stir into hot pasta. 4 servings.