Paccheri with Ricotta and Spinach
by Editorial Staff
Summary
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | Italian |
| Servings (Default: 3) |
Ingredients
- 250 g Pasta Packers
- 250 g Spinach (frozen)
- 500 g Ricotta (cheese)
- 50-70 g Grated Parmigiano cheese
- 500 g Bechamel sauce
- Salt, pepper to taste
Print Recipe
Pin Recipe Instructions
- Add spinach to boiling water and cook for 6 minutes. IF yours is fresh, add spinach to the boiling one and cook for about 7 minutes, you will see that it "boils down".
- Boil the pasta in half (if the instructions say 12 minutes, then it means only 6 minutes). Cannellone, large shells and similar paste can be used ... Rinse with cold water and arrange gently on a plate, board or whichever suits you best. Leave in a bowl, stick together.
- Use a blender to combine riccotta and spinach, pepper and salt to taste. Place the filling in a pastry bag and start filling the paste.
- In a baking dish, brush with béchamel sauce. Put the stuffed pasta in a dish, top with the béchamel sauce, sprinkle with grated cheese on top.
- Cook in a preheated oven at 180 degrees for 20 minutes (no need to cover). Done.
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