Fusilli with Ricotta & Spinach

Fusilli with Ricotta & Spinach

I modified the recipe JUST a touch. At the bottom, you can find the original recipe.

15 ounces whole-milk ricotta cheese
3 tbsp olive oil, divided
Salt & Pepper
3 tsp Emeril’s Essence*, divided – this stuff is like Frank’s Red Hot Sauce in my house, aka, we put that stuff on EVERYTHING!
1 pound Fusilli (corkscrew) pasta
12 oz baby spinach, torn or coarsely chopped
3 garlic cloves, crushed
1/3 cup heavy cream
1/2 cup Parmesan cheese, plus more for serving

In a medium bowl whisk 1 cup ricotta cheese, 2 tbsp olive oil, 1 1/2 tsp Emeril’s Essence, and salt & pepper to taste. Combine until smooth and set aside.

Add enough water to your pasta pot to reach the handles. Once water is bowling, add enough salt to cover the bottom of the pot and stir. Add pasta and stir. Cook until al dente – remember, al dente literally means “to the tooth”, meaning you want your pasta to have some bite to it, not be a mushy mess. Reserve some pasta water – think a coffee cup. Turn off the heat and add the spinach to the pasta pot and stir until wilted, about 30-45 seconds. Drain pasta and spinach and return to pasta pot.

While pasta is cooking, heat remaining olive oil in a saucepan over medium heat. Add garlic, salt and pepper, and Emeril’s Essence. Cook until garlic is translucent, about 3 minutes. Turn the heat off and whisk in remaining ricotta until smooth, then add the heavy cream. Stir to combine.

Add ricotta cream sauce and Parmesan cheese to the pasta and stir to coat. If the sauce looks a little thin, add a few tsps of pasta water and let it sit. The starch will help thicken the sauce. Transfer pasta to a serving bowl or 13×9 pan. sprinkle with more Parmesan cheese and place spoonfuls of the ricotta-olive oil mixture over top. Serve with more Parmesan Cheese and make sure everyone gets a spoonful of ricotta in their serving! Enjoy!

*You don’t have to make your own Emeril’s Essence. Let’s be clear, I DO NOT make mine, I buy it at the grocery store! You can get it in the spice aisle – I only know for sure that it is sold at Savemart. 




  • 11ounces (1 1/3 cups) whole-milk ricotta cheese
  • 3tablespoons extra-virgin olive oil
  • Salt and pepper
  • 1pound fusilli
  • 1pound (16 cups) baby spinach, chopped coarse
  • 4garlic cloves, minced
  • 1/4teaspoon ground nutmeg
  • 1/8teaspoon cayenne pepper
  • 1/4cup heavy cream
  • 1teaspoon grated lemon zest plus 2 teaspoons juice
  • 1ounce Parmesan cheese, grated (1/2 cup), plus extra for serving


  1. 1. Whisk 1 cup ricotta, 1 tablespoon oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt in medium bowl until smooth; set aside.

    2. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water. Stir spinach into pot with pasta and cook until wilted, about 30 seconds. Drain pasta and spinach and return them to pot.

    3. While pasta cooks, heat remaining 2 tablespoons oil, garlic, nutmeg, and cayenne in saucepan over medium heat until fragrant, about 1 minute. Remove pan from heat and whisk in remaining 1/3 cup ricotta, cream, lemon zest and juice, and 3/4 teaspoon salt until smooth.

    4. Add ricotta-cream mixture and Parmesan to pasta and toss to combine. Let pasta rest, tossing frequently, until sauce has thickened slightly and coats pasta, 2 to 4 minutes, adjusting consistency with reserved cooking water as needed. Transfer pasta to serving platter, dot evenly with reserved ricotta mixture, and serve, passing extra Parmesan separately.