Pasta With Spinach Cheese Recipe

Ingredients:

	Makarna Shells (Great Mussel)	1/2	Package
	Cheese ((Ricotta Or Labneh))	250	Grams
	Spinach	200	Grams
	Tomato (Grater)	2	Qty
	Olive Oil	3	Tbsp
	Garlic	2	Clove
	Tomato or Pepper Paste	1	Half Tbsp
	Fresh Basil	3	Leaves
	Water (Hot)	2	Cup

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Instructions:

1. First, wash your spinach thoroughly and chop finely. Put the chopped spinach in a deep bowl.
2. Add the cheese to the spinach and mix well. Although ricotta cheese is generally preferred for pasta filling, labneh cheese provides the same consistency and taste.
3. Boil your large size mussel pasta in the Conchiglioni type for about 5-6 minutes. Although the recommended time on the pasta package is longer, it will only be enough for the pasta to release themselves a little at this stage.
4. After your pasta is boiled, strain it and arrange it in a bowl with the mouths facing up.
5. Fill your pasta one by one with the spinach cheese mixture.
6. In the meantime, take a wide-bottomed pot where all your pasta can fit, and fry the olive oil and garlic for a few minutes in this pot.
7. Add the zest of 2 tomatoes, fresh basil and tomato paste to the garlic and stir-fry for 2-3 minutes. After the tomatoes are lightly roasted, add 1 glass of hot water to your mixture.
8. Place the filled pasta into the sauce inside the pot, one by one, with their mouths facing upwards, cook on the lowest heat for 10 minutes with the lid closed, and serve hot. Bon Appetit!

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Pasta Vegetable