For ➍20 lumaconi or other large pasta shells
300 g spinach (fresh or frozen)
250 g ricotta
1 clove garlic
1 red onion
10 cherry tomatoes
2 hand fulls toasted pine nuts
grated Parmigiano cheese to taste
bunch fresh basil
salt & pepper
olive oil
Preheat the oven to 180°C.
Grease a baking dish with olive oil.
Cook the pasta shells in large generous amounts of water until al dente (half of the cooking time).
Chop the onion and garlic. Heat a little oil and fry the onion and garlic. Add the spinach and make it shrink. Stir in the ricotta. Add salt and pepper.
Divide the pasta shells on baking dish and fill them with the mixture. Put the tomatoes in between the shells and sprinkle with Parmigiano cheese.
Place the dish, covered with aluminum foil, for 20 m in the oven. Remove the foil and put the dish back in the oven for 10 m.
Meanwhile, grate some Parmigiano cheese and toast the pine nuts.
Serve the pasta serve with some extra cheese, pine nuts and fresh basil.
Grease a baking dish with olive oil.
Cook the pasta shells in large generous amounts of water until al dente (half of the cooking time).
Chop the onion and garlic. Heat a little oil and fry the onion and garlic. Add the spinach and make it shrink. Stir in the ricotta. Add salt and pepper.
Divide the pasta shells on baking dish and fill them with the mixture. Put the tomatoes in between the shells and sprinkle with Parmigiano cheese.
Place the dish, covered with aluminum foil, for 20 m in the oven. Remove the foil and put the dish back in the oven for 10 m.
Meanwhile, grate some Parmigiano cheese and toast the pine nuts.
Serve the pasta serve with some extra cheese, pine nuts and fresh basil.
