Buon appetito!
Pasta gratin with spinach and ricotta
Ingredients
4 persons
- 4 cloves of garlic
- June 1st
- 1200 gram ELVEA Cubes
- 360 grams of mafaldine pasta
- 600 grams of spinach
- 300 grams ricotta
- 10 teaspoons pesto
- olive oil
- basil
- chopped
- cumin
- oregano
- thyme
- pepper
- salt
Preparation
-
1
Preheat the oven to 180°
-
2
Sauté the garlic and onion in a little olive oil
-
3
Add the spinach and cook for a moment
-
4
Add the diced tomatoes
-
5
Add the spices (1/2 teaspoon cumin, 1/2 teaspoon thyme, oregano, pepper and salt)
-
6
Simmer for 5 minutes
-
7
Meanwhile, precook the pasta for 5 minutes in boiling salted water.
-
8
Drain the pasta and add it to the preparation
-
9
Mix everything well, place the ricotta and pesto on top, and bake for 15-20 minutes.
