The days keep coming and the preparations of meals also, therefore it is necessary to think to renew but without taking themselves too the head, not more ! Then it revisits its classic such as cannelloni with ricotta and spinach, made into a stuffing for pasta. We change by adding tomato confit in the oven home-made and savory to the taste and hop in the oven. Because yes, the pasta is good (and the stuffed pasta even more) and it is also a simple dish that everyone will enjoy for sure !

So we did not hesitate to turn on the oven (well, yes it is not as hot) and to prepare this small dish cocooning !

And you the stuffed pasta, you think of it ?!

Pasta stuffed with ricotta cheese, spinach and sun dried tomatoes

Ingredients (for 4 people)

  • 20 pasta stuff (type big conchiglies)
  • 600 g of fresh spinach
  • 400 g of ricotta
  • 200 g of tomato confit house
  • 100 g of grated parmesan cheese
  • Savory
  • Nutmeg
  • Salt and pepper


Preheat the oven to 180°.

Do pre-cook your pasta for about 5 minutes in boiling salted water. Drain and oil them to make sure they don’t stick together.

Wash the spinach and put them to melt in a small saucepan with the butter for a few minutes while the water evaporates. Place them to drain.

In a bowl, mix the ricotta, parmesan, spinach, drained and chopped, tomato confit, basil chopped, ground nutmeg, salt and pepper. Mix thoroughly and then fill a piping bag with the mixture.

Fill pasta and place in a baking dish, previously oiled.

Bake for 20 minutes.

Enjoy hot with why not a baby spinach salad.

Written by Doc

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