A recipe full of new flavours to accompany a wine made in the most traditional way.
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For the sauce
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1/2 onion, diced
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2 garlic cloves, chopped
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1 cc oregano
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Drizzle of olive oil
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2 cups of tomato pulp
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Salt and pepper to taste
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For the filling
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2 cups ricotta
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1 egg, beaten
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Olive oil to taste
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2 garlic cloves, chopped
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1 cup fresh spinach
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1 cup fresh mushrooms, chopped
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1 cup grated parmasan
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1 cc oregano
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Salt and pepper to taste
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To garnish
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Fresh basil
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Grated parmasan
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Directions
Boil the pasta shells in water with salt, without letting overcook. Strain, add a drizzle of olive oil and stir to prevent sticking, and reserve.
For the filling, heat the olive oil with the chopped garlic and sauté the mushrooms. Then add the spinach, salt and pepper, and combine well, letting cook until they welt. Chop this mixture coarsely and reserve.
Place the ricotta in a bowl and stir in the egg and parmesan, season with salt and pepper, oregano, and combine the mushroom and spinach mixture.
For the sauce, sauté the onion and garlic in olive oil, then add the tomato pulp, oregano, salt and pepper, and let cook for around 10-15 minutes until the sauce is formed. If you prefer, blend everything to make a homogenous texture.
Place the sauce in an oven dish, stuff the shells with the mushroom, ricotta and spinach filling and lay on top of the sauce. Spread the mozzarella on top and put in the oven preheated to 220ºC, until the cheese is golden, around 30 min. When ready to serve, garnish with the grated parmesan and basil.
Bon Appétit!