Pasta stuffed with spinach and ricotta

Table of contents:

Pasta stuffed with spinach and ricotta
Pasta stuffed with spinach and ricotta


  • 350 g pasta large clams
  • S alt to taste
  • 2 tablespoons olive oil
  • 1 bunch spring onion, finely chopped
  • 4 cloves garlic, pressed
  • 300 g spinach
  • ½ cup fresh parsley, finely chopped
  • ½ cup fresh fennel, finely chopped
  • 2 eggs, beaten
  • ½ cup ricotta
  • 450 g cheese, crumbled
  • Pepper to taste
  • 680 g (1 jar) ready-made marinara sauce or tomato sauce
  • 1/3 cup shredded mozzarella


Heat the oven to 190 degrees. Cook the pasta in s alted boiling water for a few minutes and drain. In a skillet over medium to high heat, heat the fat. Fry the onion and garlic in it for 3-4 minutes. Add the spinach, parsley, dill and cook, stirring, for another 2 minutes. Remove from heat and let cool slightly. Transfer the spinach mixture to a large bowl.

Add the beaten eggs, ricotta, crumbled cheese and mix. Season with s alt and pepper. Pour the marinara sauce into a baking dish. Place the pasta in the shape of large clams on it. Fill each clam with the filling. Sprinkle mozzarella on top. Bake for about 30 minutes or until the mozzarella is golden brown.

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