Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Shell pasta with spinach, ricotta cheese and grana padano
4 servings1 hour 20 min
First, we make a sauce, for which you need: - finely chop onions and garlic, fry in olive oil; - add tomatoes, salt, pepper, roughly chopped from the skin; - cook on a low heat for 10 minutes; - at the end add chopped basil and mix, remove from the heat. Meanwhile, we cook conquiglioni and filling: - boil the shells in salted boiling water for 5 minutes, drain the decoction and rinse the pasta under running water; - combine spinach, ricotta, finely grated Grana Padano and egg; - season with salt, pepper and nutmeg, mix; - stuff the shells with filling. We bake: - pour the sauce into a baking tin; - put pasta with filling tightly to each other and sprinkle Grana Padano with grated grated; - bake in the oven at 180 degrees for 25-30 minutes. Enjoy your meal!
Shell macaroni - 250 gr, Hard cheese - 50 gr, Hard cheese - 100 gr, Spinach - 500 gr, Ricotta - 300 gr, Chicken eggs - 1 pc., Salt - to taste, Pepper - to taste, Nutmeg - 5 g, Salt - 5 g, Onions - 140 g, Garlic - 10 gr, Olive oil - 20 ml, Tomatoes - 400 gr, Ground black pepper - 5 gr, Basil - 5 gr
