A rich and comforting pasta dish made with spinach, ricotta, and a creamy sauce, finished with a crunchy topping.

1/4 cup chopped toasted hazelnuts, optional

1/4 cup panko breadcrumbs

4 tablespoons unsalted butter, divided

1 cup whole-milk ricotta cheese

1/4 cup grated Parmesan cheese, plus more for serving

1 tablespoon plus 1 teaspoon kosher salt, divided

1/2 teaspoon black pepper, plus more to taste

1 pound short pasta, such as rigatoni, penne, or shells

1 tablespoon olive oil

1 medium shallot, finely chopped

4 cloves garlic, minced

1/4 teaspoon ground nutmeg

1 pound baby spinach

1 cup heavy cream

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1. Place hazelnuts in a bowl if using. Melt 1 tablespoon butter and toast panko until golden, then mix together.

2. Combine ricotta, Parmesan, salt, and pepper until smooth.

3. Boil pasta in salted water until al dente.

4. Melt remaining butter, add olive oil and shallot, cook until soft.

5. Add garlic and nutmeg, cook briefly.

6. Add spinach and cook until wilted.

7. Pour in cream and simmer until slightly thickened.

8. Drain pasta and add to sauce, tossing to coat.

9. Stir in ricotta mixture until creamy.

10. Top with breadcrumb mixture and serve with Parmesan.

Adjust seasoning before serving. Add milk when reheating to maintain creaminess.