Lumaconi with Spinach and Marjoram
Ingredients
- 200g spinach
- 200g vegan ricotta cheese
- 100g butter
- 60g grated parmesan cheese
- 2 stalks spring onion (scallions)
- 2 small branches of marjoram
- 4 sage leaves
- salt and pepper
- oil
Preparation
Cook the pasta for 6-7 minutes
Cool in cold water, drain and cover them with light layer of oil
Boil the spinach, chop them and let them wither in the skillet with 20g of butter, the marjoram and the scallions (always chopped)
Blend the spinach with the ricotta, 20g of Parmesan cheese, a pinch of salt and ground pepper
Fill the pasta shells with the mixture of ingredients and place them in a baking sheet previously greased with butter
Heat the rest of the butter with the sage and pour over the lumaconi
Cover it with the rest of the Parmesan and put into the oven, preheated to 180°C, for 15 minutes and serve them very hot