Paccheri Lisci with spinach and ricotta filling

Ingredients for 2 servings:

• 1 small onion(s), red
• 1 garlic clove(s)
• 250 g pasta (Panini Lisci)
• 125 g ricotta
• 250 g leaf spinach, frozen
• 60 g mozzarella
• 50 g Emmental cheese, grated
• nutmeg
• salt and pepper
• some olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

stuffed pasta, with a twist

For the filling, finely dice the onion and garlic. Heat a little olive oil in a pan and sauté the onion. Then add the garlic and spinach leaves (you can use frozen or fresh spinach). Stir in the ricotta and season well with salt, pepper, and nutmeg. Finely chop the mozzarella. At the same time, cook the pasta in well-salted water until just cooked through (my pasta took 18 minutes to cook, and I drained it after 14 minutes). Do not rinse the cooked pasta in cold water, but place it upright next to each other in the greased baking dish. Now spoon in the spinach and ricotta mixture. Top the rolls with the mozzarella cubes and sprinkle with grated Emmental cheese. Preheat the oven to 180°C (top/bottom heat). Place the casserole dish in the oven; baking time is approximately 30 minutes. Tip: You can test whether the casserole dish you need is large enough by placing the pasta next to each other in the dish before cooking.