Spinach – Ricotta – Clams
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g pasta (Lumache riate rande)
- 5 tablespoon olive oil
- 60 g breadcrumbs, white
- 125 ml milk
- 300 g spinach
- 250 g ricotta
- 1 pinch (s) nutmeg, freshly grated
- 400 g tomato (s), drained, chopped, alternatively canned
- 1 clove garlic
- salt and pepper
- spice (s)
Print Recipe
Pin Recipe Instructions
- Cook the Lumache in salt water until al dente, rinse and set aside.
- Mix the breadcrumbs, milk and 3 tablespoons of oil in a blender. Then add the spinach and ricotta and puree until smooth. Season to taste with nutmeg, salt and pepper.
- Heat the tomatoes with the remaining oil and the crushed garlic and season again with salt and pepper. Here everyone can season as they please. I add a pinch of oregano. Now place on the bottom of the baking dish.
- Fill the Lumache with the spinach mixture using a teaspoon and place on the tomato sauce. Cover and bake in the oven at 180 degrees for 20 minutes.
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