Buon appetito!
Conchiglie with ricotta and spinach
Italy with tomato
made by Harry Belmans
Credits: Photos by Heikki Verdurme
Ingredients
4 persons
- 1 bottle ELVEA Passata Natural
- 1 can ELVEA diced tomatoes with paprika
- 1 clove garlic
- 1 horse riding
- tablespoon of olive oil
- 2 sprigs of rosemary
- 300 grams of pasta shells
- 250 grams of spinach
- handful of fresh basil
- 400 grams ricotta
- pepper
- salt
- 250 grams of burrata
Preparation
-
1
Crush the garlic clove and chop the red onion.
-
2
Sauté in a little olive oil and stew briefly.
-
3
Add the rosemary, passata, and diced tomatoes here.
-
4
Simmer on low heat for 20 minutes.
-
5
Cook the pasta shells al dente in salted water.
-
6
Drain and rinse under cold, running water.
-
7
Wash the spinach, let it drain well and stew in a little olive oil, together with the basil.
-
8
Let it drain and fold in the ricotta.
-
9
Season with salt and pepper and use this to fill the shells.
-
10
Preheat the oven to 180 °C.
-
11
Spoon a little of the sauce into a baking dish and arrange the shells on top.
-
12
Pour the rest of the sauce over it.
-
13
Slice the burrata and place it on top.
-
14
Bake for another 15 minutes in the oven.
Buon appetito!
