Pasta Ruffles with Tomato-Basil Sauce

Preheat oven to 400 degrees F.

Soak pasta in hot water for 10 minutes, stirring occasionally to prevent sticking.

Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until beginning to color, 3 to 5 minutes. Add garlic and cook for 1 minute. Add tomatoes and basil; simmer, mashing the tomatoes with the back of a wooden spoon, until thickened, about 8 minutes. Season with salt and pepper and set aside.

Stir together spinach, 1/2 cup Parmesan, ricotta, ham and nutmeg in a medium bowl. Season with salt and pepper. Drain the noodles and blot dry. Spread each noodle with about about 2 generous tablespoons of the spinach mixture. Beginning with the short side, roll up each noodle around the filling. Cut each roll crosswise into thirds (or sixths if using 7-by-7-inch noodles). Stand each piece on end and score an X about halfway through the roll.

Spread 1/2 cup of the tomato sauce in the bottom of a shallow baking dish. Arrange the pasta rolls, scored ends up, on the sauce. Dab the remaining sauce over the pasta rolls, pressing lightly so that they open to form a ruffled top. Bake until heated through, 15 to 20 minutes. Sprinkle with the remaining 1 tablespoon Parmesan and serve.