To say goodbye to some colleagues (and introduce my new Kenwood food processor!), yesterday I baked some good spinach and ricotta cheese pasta shells:
To make 4 servings:
Wash the spinach and transfer them into a hot pan. Add some salt and let the spinach boil for a few minutes, then remove the spinach from the pan and rince them with cold water.
Pour the ricotta cheese and the spinach into the food processor and let them blend to a paste for a couple of minutes. Fill each pasta shell with the spinach paste.
Dispose all the shells on a bake tray and cover them with a thin slice of butter. Pour some parmesan all over the pasta shells, then cover it up with some kitchen foil and bake it in the oven for 15 minutes.
Remove the kitchen foil and turn on the grill for 5 minutes.
Serve hot!
To make 4 servings:
- 250gr pasta shells
- 250gr spinach
- 125gr ricotta cheese
- some butter
- some grated parmesan cheese
- some extra virgin olive oil
Cook the pasta shells into salted boiling water until it's slightly underdone, remove the water and leave the pasta cool down - make sure to use some oil to keep the shells detached each others.
Wash the spinach and transfer them into a hot pan. Add some salt and let the spinach boil for a few minutes, then remove the spinach from the pan and rince them with cold water.
Pour the ricotta cheese and the spinach into the food processor and let them blend to a paste for a couple of minutes. Fill each pasta shell with the spinach paste.
Dispose all the shells on a bake tray and cover them with a thin slice of butter. Pour some parmesan all over the pasta shells, then cover it up with some kitchen foil and bake it in the oven for 15 minutes.
Remove the kitchen foil and turn on the grill for 5 minutes.
Serve hot!
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