Stuffed pasta with spinach and ricotta

Viva Italia!!! Italy is always so inspiring to me, and I’m so lucky to be living so close by this wonderful country. Those simple Italian dishes that are phenomenally good, a beautiful landscape, an interesting language that I’ve been learning for a month now… So so thankful for all those great things.

So like I’ve said a few weeks ago, I started learning the Italian language. I’m helping myself with Youtube tutorials, learning the Italian language in 30 days with Dolce Vita . And in October I’ll start taking a course. I can hardly wait. If that goes well after a year of learning Italian I will start learning Spanish which I also love.

Since we didn’t eat pasta on our last short trip to Tuscany, we had to have them immediately upon arrival home. 🙂 Yeeees, I’m obsessed with pasta, I admit it!

Polnjene testenine

After a long search on our way home, we finally found a good substitute for the “Conchiglioni rigati”. Conchiglioni are shaped as large shells but since we couldn’t found the conchiglioni we replaced them with pasta shaped as large snails :D. We wanted the mentioned shape because we wanted to fill them with a homemade ricotta for which recipe you can find HERE . We also added ricotta, mozzarella, spinach and egg with some spices.

lumaconi pasta

polnjene testenine

Method

Ingredients

  • 8 Lumaconi pasta pieces + some extra because they tend to break during cooking
  • 3/4 tbsp olive oil
  • 2 cups roughly chopped spinach leaves
  • 180g ricotta (we used homemade)
  • 1/2 cups mozzarella
  • 1 egg
  • few fresh roughly chopped basil leaves
  • 1 tsp salt
  • 1/4 tsp pepper
  • 3/4 cup marinara sauce

Method

  1. Cook pasta until al dente. Add to a strainer and set aside.
  2. In a bigger pot heat olive oil. Add spinach and stir occasionally until the leaves start to brown but stop while it iy still green, about 3 to 4 minutes. Remove from heat and let it cool.
  3. Pour half of the marinara sauce in a medium-sized baking dish
  4. In medium bowl mix spinach, ricotta, mozzarella, egg, basil, salt and pepper. Stuff your pasta with a generous amount of filling and place them in a baking dish you’ve prepeared in a previous step.
  5. Cover the baking dish with the remaining sauce and aluminum foil. Bake for 25 minutes at 190 ° C. Remove the foil and continue with the baking until the top begins to brown, about 10-15 minutes.

Photographs: Inaya – Fotografiranje in Stiliranje hrane

Smokey Ines

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