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Spinach and Ricotta Pasta shells with cheese sauce

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3
35 minutes
INGREDIENTS PER 2 PEOPLE

Jumbo pasta shells, 18-20
Ricotta, 18 Oz
Frozen spinach, 18 Oz
Grated parmesan, 3 Oz
Emmentaler, Gouda or grated cheese of your choice, 3 Oz
Salt
Pepper
Nutmeg
Béchamel sauce, 8 Oz
a few tablespoons of milk
Knob of butter, 1

PROCEDURE

Thaw the spinach, squeeze them and when lukewarm, chop finely. Put them in a bowl with ricotta, little grated nutmeg, salt and pepper and stir well to mix.
Cook pasta shells al dente, drain and cool them under cold water. Lay them on a clean cloth and turn the oven on to 200° C.
Heat béchamel sauce and add 2-3 tablespoons of milk, when hot add the cheese you have chosen and stir until melted.
Fill pasta shells with the ricotta and spinach mixture, arrange them in the ramekins, lightly greased with butter, then cover with the béchamel sauce, a sprinkle of parmesan, then bake for about 15-20 minutes or until the surface is golden and the sauce boiling.
Let cool for a few minutes and serve.
 
Thanks to: Il Deborino

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