Lumaconi with Spinach and Ricotta Recipe #recipe #cooking #shorts #food #seabassrecipe

Lumaconi with Spinach and Ricotta Recipe #recipe #cooking #shorts #food #seabassrecipe
It’s a delicious and comforting dish featuring jumbo pasta shells filled with a creamy spinach-ricotta mixture, topped with tomato sauce and cheese, then baked to perfection.

Ingredients:
For the filling:
250g (9 oz) ricotta cheese
300g (10 oz) fresh spinach (or 200g frozen spinach, thawed and drained)
1 egg
1/4 cup grated Parmesan cheese
1/2 teaspoon nutmeg
Salt and pepper to taste
200g (7 oz) Lumaconi pasta (large pasta shells)
For the sauce:
400g (14 oz) canned crushed tomatoes
2 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon dried basil or oregano (optional)
Salt and pepper to taste
For assembly:
1/2 cup grated mozzarella cheese (for topping)
1/4 cup Parmesan cheese (for topping)
Fresh basil leaves for garnish (optional)
Instructions:
Cook the pasta:

Bring a large pot of salted water to a boil.
Cook the Lumaconi shells until al dente (usually 1-2 minutes less than the package instructions), then drain and set aside. Be careful not to overcook them as they’ll cook further in the oven.
Prepare the spinach:

If using fresh spinach, sauté it in a pan over medium heat until wilted (about 3-4 minutes). Let it cool slightly, then chop it finely.
If using frozen spinach, make sure it is fully thawed, and squeeze out excess moisture before chopping.
Make the filling:

In a bowl, combine the ricotta, cooked spinach, egg, Parmesan cheese, nutmeg, salt, and pepper. Mix well until smooth and fully incorporated.
Prepare the tomato sauce:

Heat olive oil in a saucepan over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute).
Add the crushed tomatoes and herbs (if using), and season with salt and pepper.
Let the sauce simmer for about 10-15 minutes.
Assemble the dish:

Preheat the oven to 180°C (350°F).
Spread a thin layer of tomato sauce on the bottom of a baking dish.
Stuff each cooked Lumaconi shell with a generous spoonful of the spinach and ricotta mixture, then place the stuffed shells in the baking dish.
Pour the remaining tomato sauce over the stuffed shells.
Sprinkle the mozzarella and Parmesan cheese on top.
Bake:

Cover the baking dish with foil and bake for 20 minutes.
Remove the foil and bake for another 10 minutes or until the cheese is golden and bubbly.
Serve:

Garnish with fresh basil leaves, and serve hot.
Enjoy your Lumaconi with Spinach and Ricotta!