2 oz. dried porcini mushrooms
2 tbsp. olive oil
2 cloves garlic, crushed
1 c. yellow onion, minced
8 oz. domestic mushrooms, thinly sliced
2 (10 oz. each) pkgs. frozen chopped spinach, thawed and drained
1 c. low-fat Ricotta cheese
Salt and pepper, to taste
8 oz. pasta shells
4 tbsp. Parmesan cheese, grated

1. Bring a large pot of water to a boil for cooking pasta in Step 5.

2. In a small bowl, pour enough boiling water in to cover porcini mushrooms, and set aside to soften.

3. In a medium skillet, heat olive oil. Add garlic, onion and domestic mushrooms and saute 5 minutes until softened. Add spinach and cook 5 minutes more.

4. Meanwhile, drain porcini mushrooms, coarsely chop, and add to sauce with Ricotta cheese. Bring to a simmer and cook for 10 minutes to blend flavors. Season to taste with salt and pepper.

5. Cook pasta according to package directions. Drain in a colander and toss with sauce. Serve with Parmesan cheese. Serves 4.