Hi there, this is a gorgeous casserole dish for serious pasta lovers. It takes some time and effort bu the result is so rewarding!
Check out my recipe here for full instructions and awesome photos.
Ingredients
- 400 gr (14 oz) pasta shells.
- 400 gr (14 oz) fresh spinach.
- 1 cup ricotta cheese.
- 1 egg.
- 1 cup grated mozzarella.
- A handful of pine nuts.
- 3-4 large mature tomatoes.
- 1 onion chopped.
- Small bunch of flat-leaf parsley.
- 3 garlic cloves.
- 1 teaspoon tomato paste.
- 1/2 cup of extra-virgin olive oil.
- Salt and ground pepper.
- Dried oregano.
- 1 teaspoon paprika.
- Grated parmesan for topping and serving.
Directions
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Boil the pasta shells 1-2 minutes less than the recommended cooking time on the box. Drain and let them cool down.
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Wash the spinach and drain well. In a large frying pan or pot add 2-3 tablespoons of olive oil and heat on a medium heat. Add the spinach and toss well. It should start reducing in size. Cook for ~ 10 minutes until juices have reduced.
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Drain the excess juices and pass the spinach through a blender for a few seconds to make a coarse paste.
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Heat up 1 tablespoon of olive oil in a pan on a medium heat and brown the pine nuts for ~ 1 minute. Set aside.
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Add the tomatoes, garlic and parsley in the blender and make a smooth paste.
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Add 3-4 tablespoons of olive oil in a pan on a medium heat. Fry the onions until softened. Add the the tomatoes from the blender, the concentrated tomato paste and ½ a cup of warm water. Season with salt and pepper, add the paprika and 1 tablespoon of oregano. Lower the heat, give it a stir and let it cook for ~ 15 minutes until the sauce thickens.
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In a large bowl add the spinach, ricotta, pine nuts and half the grated mozzarella. Season with salt and pepper and mix well.
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Heat the oven at 180 degrees Celsius (360 F).
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For more directions and photos, visit here
bon appetit
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