What's Cooking In Jane's Kitchen

This recipe is perfect for lots of people and can be made ahead of time.

Easy

Preparation Time: 1/2 hr.

Cooking Time : 1/2 hr

Serves : 6 Persons

Ingredients

4oo g ricotta or anthotiro or other cream cheese

200 g grated parmesan

500 g spinach leaves pre-washed

30 g butter

1 packet of ” Lumaconi Rigati No.123

Freshly grated nutmeg

salt pepper

butter for buttering dish

2 tbs chopped basil or mint to garnish

Tomato Sauce

1 medium chopped onion

2 cloves of garlic

2 tins (280 g each )chopped tomatoes or fresh

2 dried chilli

1 bay leaf

3 tbs olive oil

2 tsp salt

Method

Pre-heat oven to 250. C.

1. Wash spinach leaves in salted water and drain in colander.
2. Place spinach in large saucepan over a medium heat with 30 g of butter.Place lid on tightly and cook spinach until it is a third of its volume and the stalks are tender, about 8 minutes. There is no need to add any water. Drain well in colander and squeeze out excess water.
3. In a small saucepan place olive oil, chilli, bay leaf and chopped onions. Fry until onion is transparent, about two minutes. Add garlic and cook for one minute and then add fresh or tinned chopped tomatoes. Season generously with salt. Bring to the boil and simmer for 20 minutes. (For a smoother finish one can pass the tomatoes through the blender first.)
4. Having  rinsed out blender, add spinach, cheeses,(reserve a little to sprinkle over finished result) grated nutmeg, salt and pepper. Blend briefly until just mixed.
5. Butter your ovenproof dish and fill your uncooked pasta tubes/shells, with cheese mixture, pushing down with a small teaspoon to completely fill them.Arrange in dish.
6. Pour your tomato sauce over the shells, making sure each one is covered. Cover tightly with a sheet of tin foil and place in pre-heated oven for 20 minutes. Remove tin foil and let cheese colour on top briefly.
7. Serve piping hot, or cold in the summer! Garnish with chopped basil just before serving. No earlier or it will not look fresh!

*The pasta does not need cooking beforehand.

Important : Add a good amount of salt to your tomato sauce so that it is really tasty and not bland.

Cook’s Note : You can take the preparation up to stage 6. and add sauce when you are ready to cook your dish.

This is what you are aiming for.

1.Wash spinach in salted water and drain.

Place 30 g butter in a deep saucepan and add spinach. Place lid on and allow to wilt for 8 minutes, or until stalks are tender.

Place in colander and squeeze out excess water by pressing down with a slotted spoon.

Gather together the rest of your ingredients.

Blend tomatoes in blender for a smoother sauce.

Add olive oil to small saucepan and over a medium heat fry onions  and chilli until transparent.

Add crushed garlic and cook for just one minute. Add tomatoes and simmer over a medium heat for 20 minutes minimum.

In your clean blender, blend together briefly cheese and spinach.

Place in bowl and add a generous grating of nutmeg. Season well.

Add grated Parmesan and mix well.

Butter your serving dish and fill shells with the help of a small tea spoon, so that the mixture fills the shell completely.

Arrange in buttered oven-proof dish.

The shells will expand in cook, so there is no need to put them too close together.

*Remove chilli! Pour over tomato sauce making sure you cover all the shells.

Sprinkle generously with grated Parmesan.

Sprinkle with fresh basil and serve.