I love this funny kind of pasta since I was a child! My granny Ida used to season Lumaconi with a juicy tomato and peas sauce.
Today I propose you a truly traditional version, quick and easy to do, with baby spinach and ricotta. If you are wondering where to buy Lumaconi and other Italian products in Johannesburg, of course you can find them at Supersconto in Orange Grove!

Ingredients

  • 500g Lumaconi
  • 500g whole peeled tomatoes in juice
  • 400 g ricotta
  • parmesan cheese to sprinkle
  • 250 g baby spinach leaves
  • 2 garlic cloves
  • nutmeg
  • salt
  • pepper
  • extravirgin olive oil

Time

30′

\

Level

easy

Serves

6

vegetarian

Directions

Prepare the sauce: heat 4-5 tbsp of olive oil in a sauce pan and fry one pressed garlic clove for a couple of minutes. Add the peeled tomatoes, cook them for 5 minutes then mash using a fork. Salt at taste and cook for 10-15 minutes. The sauce must be rather liquid.

Meanwhile heat 2-3 tbsp of olive oil in a large skillet and fry one pressed garlic clove for a couple of minutes. Put the rinsed baby spinach leaves in the skillet over a medium flame and cook until wilted (it will take less than 10 minutes). Add a pinch of salt.

Start kneading ricotta with a fork or a spatula in a bowl. Add salt, pepper and grated nutmeg according to your taste.
When ricotta is creamy add the spinach and stir well to mix the ingredients.

Bring a large pan of salted water to a boil and cook Lumaconi very al dente (about 14-15 minutes).
Drain the pasta and fill each Lumacone with the ricotta and spinach mixture using a teaspoon or a pastry bag.
Put a drizzle of olive oil and  a scoop of tomato sauce on the bottom of a large casserole and place all your Lumaconi, then cover with the tomato sauce and sprinkle with a generous amount of Parmesan cheese. Bake at 200°C in pre-heated oven for 15 minutes until the surface is brown. Wait 10-15 minutes before serving. Buon appetito!