Conchas grandes de pasta rellenas de espinacas y ricota

Ingredientes

• About 20 large pasta shells
• 300 g spinach (fresh or frozen)
• 250 g ricotta
• 1 clove of garlic
• 1 red onion
• 10 cherry tomatoes
• 2 handfuls toasted pine nuts
• Grated Parmesan cheese to taste
• Sprig of fresh basil
• Salt & pepper
• Olive oil

Preparación

1. 1

   How to make pasta with ricotta and spinach?Preheat the oven to 180 °C and grease the baking dish with some bio extra vierge olijfolie.Bring plenty of water to a boil and cook the pasta shells in it until they are al dente.Meanwhile prepare the mixture: start by finely chopping the onion and garlic.Heat some oil in a frying pan and sauté the onion and garlic. Add the spinach and let it wilt a little. Finally stir in the ricotta and season the mixture with salt & pepper.Arrange the pasta shells over the ovenschaal and fill them with the mixture. Place the cherry tomatoes between the shells and sprinkle everything with Parmesan cheese.Put the dish, covered with aluminum foil, in the oven for 20 minutes. Remove the foil and return the dish to the oven for another 10 minutes.In the meantime, grate some more Parmesan and toast the pine nuts. Serve the pasta with extra cheese, pine nuts and fresh basil. Buon appetito!Oh, make sure you have deep pastaborden for a practical and attractive presentation of this pasta recipe