This recipe was inspired by a similar dish I had at an Italian restaurant here in London a few months ago. The best part about this dish, is its versatility. The filling can be used to fill all types of pasta, including cannelloni and ravioli. It’s can me prepared in advance, up until the final addition of cheese. 15 mins before serving, cover the pasta in cheese and place it in the oven to melt and reheat the dish.
PrintIngredients
- 750g Rigati pasta, boiled to al Dente
- Tomato Sauce:
- 400g chopped Tomatoes
- 1 onion, finely chopped
- 1 stalk of celery, finely chopped
- 1 clove Garlic, chopped
- 7-8 Basil leaves
- Butter
- Chilli powder (optional)
- Filling:
- 500g Spinach
- 500g Ricotta cheese
- 1 clove Garlic, minced
- 1/2 cup Mozarella (+ 1 cup for topping)
- 1/2 cup Gruyere cheese
- 1 egg
Directions
- To prepare the tomato sauce, heat a table spoon of butter and oil in a pan, then add the onions and sauté until translucent.
- Add the celery and garlic and cook through.
- Add the chopped tomatoes and simmer for 5 mins to release the acidity. Then add in the basil leaves and 3/4 – 1 cup of water and season to taste.
- Simmer for 20 minutes on low heat. Once ready, blend to desired consistency.
- Meanwhile prepare the filling. Sauté the spinach in a pan to wilt then place into a colander to cool. Then squeeze out access liquid.
- Place all of the filling ingredients in a bowl and mix through. Season to taste.
- Preheat the oven to 180C.
- To assemble, spread a layer of the tomato sauce on the bottom of baking tray. Use a knife or piping bag to stuff the rigati tubes with the filling. And organise them face up to fill the dish.
- Top it off with remaining tomato sauce and bake for 30 mins covered with foil.
- Remove the foil and coat the pasta with remaining 1 cup of mozzarella and place back in the oven for 15mins or until browned.
- Sprinkle over basil leaves, and enjoy.
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