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Baked Spinach and Ricotta Lumaconi
by
Anne's Kitchen
Calificación: 4.0
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%20Boil%20the%20pasta%20as%20per%20instructions,%20when%20cooked,%20drain%20and%20rinse%20in%20cold%20water.%20Pre-heat%20the%20oven%20180%20fan/%20200%20gas.%3C/p%3E%3Cp%3E2)%20Rinse%20and%20cook%202/3%20of%20the%20spinach%20leaves%20for%20a%20couple%20of%20minutes%20until%20wilted,%20drain%20really%20well%20in%20a%20sieve%20or%20colander,%20pressing%20out%20any%20excess%20liquid,%20chop%20finely%20and%20allow%20to%20cool%20slightly.%3C/p%3E%3Cp%3E3)%20In%20a%20bowl,%20mix%20the%20spinach,%20ricotta,%20nutmeg,%20shredded%20basil%20and%20season%20well,%20fill%20the%20pasta%20shells%20with%20the%20mixture%20either%20using%20a%20teaspoon%20or%20piping%20bag,%20whichever%20you%20find%20easier!%20I%20used%20a%20foodbag%20with%20a%20corner%20snipped%20off%20with%20good%20results.%3C/p%3E%3Cp%3E4)%20In%20a%20deep%20baking%20dish,%20pour%20in%20the%20Bertolli%20sauce,%20cover%20with%20a%20thin%20layer%20of%20the%20reserved%20uncooked%20spinach%3C/p%3E%3Cp%3E5)%20Place%20the%20filled%20shells%20on%20top%20of%20the%20spinach.%20Finely%20shred%20any%20remaining%20uncooked%20spinach%20and%20scatter%20over%20the%20base,%20top%20with%20the%20grated%20cheese:%3C/p%3E%3Cp%3E6)%20Bake%20for%2025%20minutes%20or%20until%20bubbling%20and%20golden.%20Serve%20with%20garlic%20bread%20or%20a%20fresh%20green%20salad%3C/p%3E){kind=link}