Shells with Ricotta

1 lb. of shells (pasta)
1/2 cup ricotta cheese
1/2 pound spinach
1/4 cup butter
1/3 cup cooking cream
2 tablespoons extra virgin olive oil
salt

Preheat oven to 450 degrees

Steam the spinach and chop finely. Add the butter and ricotta to the spinach and blend with a fork until creamy. Put in a casserole. Add the oil, cooking cream, and stir over a low flame. In a separate pot boil the shells with abundant salt water. Drain. Place in the casserole and mix with the creamy spinach sauce. Put in the oven 5 minutes and serve. Serves four.