Baked Lumaconi with Spinach and Ricotta

Pasta baked in the oven with oodles of cheese is one of my favourite things in the world. It stems from my mother’s amazing Pasta al Forno (which you will note I refer to regularly). She would make it for us when we all still lived at home and she wouldn’t be around at dinner time as it could be left in the oven to feed us all while she was out. I remember madly rushing home when I knew it would be waiting hoping I could beat my brother and farther to a corner piece which always tasted the best and was the crispiest!

I recently found a packet of dried lumaconi pasta  at a wonderful gourmet growers market near Scotty’s place. Lumaconi are pasta in the shape of giant snails (see right) and are so large they are best served stuffed and baked (much like you would canneloni). I got rather excited when I found them as I always love an opportunity to make a baked pasta dish. So, I bought them without hesitation and planned the dish I would make Scotty that night for dinner. Sticking with tradition, I thought the best thing to do would be to stuff them with spinach and ricotta.

While some people suggest not pre-cooking the pasta before filling and baking, I always recommend that you cook the pasta in boiling salted water first so it is still al dente enough to fill. That way, when you are baking it in the oven, you just have to heat through and cook the cheese till bubbling and golden.

 

Comments

  1. Chewtown says

    I love pasta too. It takes all my strength not to have it every day of the week. I blame my mother mostly for this of course!

  2. Chewtown says

    Fingers crossed for you Julie! I'm in Oz but my recommendation would be somewhere that sells gourmet food.

  3. Dan Kosiorek says

    Pasta is great 4 cheese onion garlic anchovies I pipped the stuffing in worked great my wife is from Italy and she loved the dish now that it’s lent!

Trackbacks

  1. […] http://www.sfogliadorosnc.comLumaconi, Lumache, or Pipe Rigate Shaped like a snail’s shell, this pasta comes in a variety of sizes all revolving around the mollusks. Because of it’s unique shape with two different sized openings and curved ridges, the snail pasta is very versatile. The larger shells can be used in baked pasta dishes and the smaller assortments may be included in oil, meat, or cream based sauces. Make the baked category using this recipe with spinach and ricotta. […]

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