This was very yummy. I did substitute a large spaghetti squash (baked it and then let it cool). If you do this, though, you'll only need about 1/2 to 3/4 cup of the stock. I also cooked the spinach with the shallots so that I could wilt it. Will add this to the rotation of meals!!
This was a delicious combination of flavors. It was worth seeking out the ingredients and cost of them. The fact that it was one-pan and came together easily was a plus. I used regular spaghetti as we don't care for the texture of whole wheat pasta. I also broke the pasta in half to fit in the pan more conveniently. The burrata was perfect in this- the firmness of the outside contrasted nicely with the melty inside, I think regular mozzarella would also work but the burrata (one of our favorites) is worth it. Served with a green salad and some crusty bred, it was a great meal.