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1
Bring a pot of salted water to a boil.
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2
Add pasta.
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3
Cook until al dente 10-12 minutes.
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4
While pasta is cooking, heat 2 tablespoons olive oil in a non-stick skillet.
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5
Add peeled and deveined shrimp and cook until pink, about 2-3 minutes on each side.
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6
Set aside.
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7
In same skillet, add shallots, garlic and chopped red pepper.
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8
Add pinch of salt and pepper, oregano and thyme.
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9
Cook for 8-10 minutes over medium heat until softened.
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10
Add two teaspoons tomato paste to cooked vegetables and cook for about a minute longer.
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11
Add Pacific Natural Organic Creamy Butternut Squash Soup and nutmeg and bring to a slow simmer.
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12
Simmer sauce for about 5 minutes until slightly thicker and flavors have combined.
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13
Taste for salt and pepper.
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14
In a large bowl, combine cooked and slightly cooled pasta, shrimp, ricotta, Parmesan cheese, spinach, nutmeg, salt and pepper.
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15
Gently stir until slightly combined.
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16
Add sauce to pasta mixture and continue to combine.
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17
Add 3/4 of the amount of sauce.
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18
Pour pasta mixture into a glass casserole dish sprayed with non stick spray.
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19
Spread pasta mixture evenly throughout dish and add the remaining sauce to the top of pasta.
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20
Sprinkle shredded cheese over top of pasta and place in oven preheated to 375F for 20-25 minutes or until bubbly.
