Pasta With Spinach Cheese Recipe

Pasta With Spinach Cheese

Conchiglioni with spinach and cheese is one of the flavors that can be tried by those who are bored with classic pasta recipes. A great Italian pasta recipe with vegetables, cream, garlic, fresh basil and tomatoes. Bon Appetit!

Ingredients:

For: 4 People
Prep: 20 Min
Cook: 20 Min
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

Steps:

  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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