Spinach and Ricotta Stuffed Pasta, it tastes good, looks good, and is full of iron.
It was one of those Sundays where time passed as life between meals. It is my favourite kind of life.
My stomach was a bottomless pit, and I had little else to do but cook lots. And lots. I made a cake too, but that was not enough.
Sometimes I like a challenge, so I chose this, inspired by GHK food again. It looks visually like a lot of work! Truth is it isn’t that much work at all, just some serious stuffing skills.
You will need:
- 450g fresh spinach
- 125g ricotta
- 1 medium free range egg
- A pinch of freshly grated nutmeg
- Zest of ½ lemon
- 25g grated parmesan
- 225g conchiglione shells or large enough pasta to stuff, I used this
- 25g each grated parmesan
- Your favourite tomato sauce recipe
- 1 tbs cream cheese
1) Make the sauce (I fry off 2 cloves of crushed garlic, add 1 tsp oregano, one can tinned tomatoes, pinch of sugar and a splash of Worcestershire sauce). Then set the oven to 180 degrees celsius.
2) Wilt down the spinach in a large pan and squeeze out most of the moisture. Run the spinach under some cold water first if you are squeezing it with your palms!
3) Chop the spinach finely, then stir in the the ricotta, egg, nutmeg and parmesan.
4) Cook the pasta for 10 minutes, then use a teaspoon to fill each pasta shape with the spinach and ricotta filling.
5) Pour the sauce into an oven proof dish, stir in the cream cheese then arrange the shapes.
6) Grate over more parmesan or cheddar if you prefer, and bake for 20-25 mins until bubbling and slightly golden.