A classic dish from Italian cuisine, this spinach and ricotta pasta can be served as a main or side dish at lunch. It's easy to prepare and loved by many. Try it and enjoy one of the most flavorful pasta dishes on your table!
Ingredients:
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Pasta shells (large size): 1 package
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Olive oil: 1 tablespoon
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Garlic: 2 cloves (crushed)
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Chili flakes: a pinch
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Spinach: 200 g (chopped)
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Ricotta cheese: 125 g
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Lemon zest: from ½ lemon
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Tomato juice: 200 g
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Spicy tomato sauce: 200 g
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Parmesan cheese: 50 g (finely grated)
Instructions:
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Preheat the oven to 180°C (350°F).
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Cook the pasta shells in salted boiling water until half-cooked (they will continue cooking in the oven).
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Drain the pasta and set it aside.
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In a large skillet, heat olive oil, then add the garlic and chili flakes. Sauté for about 3 minutes.
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Add the spinach and cook until wilted.
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Stir in the ricotta cheese and lemon zest, mix well, and then remove from heat.
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In a large baking dish, spread 1 tablespoon of tomato sauce on the bottom.
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Stuff each pasta shell with 1 teaspoon of the spinach and ricotta mixture.
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Arrange the stuffed shells in the baking dish, leaving a little space between each.
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Pour the tomato juice and spicy tomato sauce over the shells.
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Sprinkle Parmesan cheese on top.
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Bake for about 25 minutes or until fully cooked and golden.
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Serve hot and enjoy!
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