Ricotta is a creamy Italian cheese traditionally made from ewes’ milk whey. It is soft and white, with a smooth texture and a slightly sweet flavor. It should be used within 2-3 days of purchase.
14 oz dried lumache rigate grande
5 tbsp olive oil
1 cup fresh white breadcrumbs
1/2 cup milk
10 1/2 oz frozen spinach, thawed and drained
1 cup ricotta cheese
pinch of freshly grated nutmeg
14 oz can chopped tomatoes, drained
1 garlic clove, crushed
salt and pepper
1 – Bring a large saucepan of lightly salted water to a boil. Add the lumache and 1 tbsp of the olive oil and cook until just tender, but still firm to the bite. Drain the pasta, rinse under cold water, and set aside.
2 – Put the breadcrumbs, milk, and 3 tbsp of the remaining olive oil in a food processor and work to combine.
3 – Add the spinach and ricotta cheese to the food processor and work to a smooth mixture. Transfer to a bowl, stir in the nutmeg, and season with salt and pepper to taste.
4 – Mix together the tomatoes, garlic, and remaining oil and spoon the mixture into the base of an ovenproof dish.
5 – Using a teaspoon, fill the lumache with the spinach and ricotta mixture and arrange on top of the tomato mixture in the dish. Cover and bake in a preheated oven at 350F for 20 minutes. Serve hot.
Enjoy this tasty Italian recipe!