DIFFICULTY: 3
30 minutes
INGREDIENTS PER 4 PEOPLE
penne pasta, 12 oz
spinach, 7 oz
grated Parmigiano Reggiano cheese, 3 tbsp
ricotta cheese, 12 oz
béchamel
tomato sauce
PROCEDURE
Start by boiling the pasta. Then stew the spinach. Let the spinach cool, squeeze it and add them to the ricotta and Parmigiano Reggiano Cheese.
Meanwhile, prepare the sauce. Sauté the celery, the carrot, the onion and add the tomato and cook it for 20 minutes.
Put together all the ingredients now
Take a pastry bag and put the filling in the penne. Then fill them one each and put them in a buttered pot dish and sprinkled with a thin layer of sauce. Once you have filled all the pens, to your taste cover it with a layer of bechamel and then with the tomato sauce.
Finally, just bake for 20 minutes at 360° F.
Buon appetito! e Forza Azzurri!!!
Thanks to: A Casa Di Simi
