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
- 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.