Ingredients
- 200 g Lumache (pasta shells)
- 1 can diced tomatoes
- 2 cloves garlic
- 1 chili
- 1 handful fresh basil
- Olive oil
- Salt and pepper
- 1 large handful spinach
- 1 container ricotta
- Nutmeg
- 100 g white cheese
- 20 g parmesan
- Fresh salad for serving
Instructions
Preheat the oven to 225°C. Heat olive oil in a pan, add basil and one crushed garlic clove, and sauté briefly before adding the crushed tomatoes.
Cook the pasta, 12 minutes for whole wheat pasta, about 10 for regular.
Bring a small pot of water to a boil and add the spinach when boiling. Cover with a lid and cook for about 2 minutes. Pour the spinach into a colander and use a spoon to press out the water. Take a bowl and pour in the ricotta, finely chop the spinach before mixing it with the ricotta, one crushed garlic clove, about one teaspoon of grated nutmeg, finely chopped chili, salt and pepper. Transfer the mixture to a freezer bag and cut off one corner so it can be used as a piping bag.
When the pasta is done, rinse it in cold water in a colander and use the piping bag to fill the pasta with the mixture. Season the tomato sauce with salt and pepper before pouring it over the pasta. Distribute grated white cheese and parmesan over the stuffed pasta shells and place in the oven for about 10 minutes (until the cheese is golden). While the pasta is in the oven, make a fresh salad with, for example, mixed greens, cherry tomatoes and bell peppers.
Notes
Tip: Use a freezer bag as a piping bag for easier filling of the pasta shells.
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