Spinach and Ricotta stuffed pasta

The first time I prepared it, it was in honor of Claudia and Luca, who came and visit in the new house together with the family.

We have always been friends and, although there aren’t many opportunities, every time we meet it seems that time has stopped: we are always the same classmates.

For them I could only prepare something: greedy, rigorously to prepare in advance (because when you have such dear guests at home you cannot miss even a moment of precious chattering) and also suitable for children (because if it is true that we still feel teens, it’s equally true that about fifteen years have passed and the families expanded).

I recommend this baked pasta to you all: it tastes good.

SERVES 4 PEOPLE

READY IN 45′

INGREDIENTS:

1 oz butter

1 oz all-purpose flour

1 cup cold milk

salt and nutmeg to taste

3,5 oz boiled or sauteed spinach

8,5 oz Ricotta cheese

2 tablespoons Parmigiano cheese

salt and pepper to taste

11 oz pasta like “lumaconi”

water and coarse salt to taste

1 cup tomato sauce

2 tablespoons Parmigiano cheese

STEP 1: MAKE BECHAMEL SAUCE

In a non-stick saucepan, melt the butter. Remove from heat and add the flour, stirring with a whisk until you’ll get a golden cream. Put the pan on the fire and add the milk, beating with a whisk to avoid lumps. Add salt and nutmeg to taste.

Carry on cooking over low heat for 10 minutes. If it gets too firm you can add a little milk!

STEP 2: MAKE THE STUFFING

Place in a bowl: spinach, Ricotta, Parmigiano, a ladle of bechamel sauce, salt and pepper. Mix with a fork.

STEP 3: COOK PASTA

In the meantime cook pasta in boiling salted water (the correct ratio provides 1 liter of water per pound of pasta and 12 g of salt per liter of water), following the instructions on the packaging. Finally drain.