• Antonio

Spinach-Stuffed Ditaloni

This dish is easy to prepare, so don’t be daunted by the word “stuffed.” Great little party snacks or as an entreat.

Serves 4-5 hungry persons


8–10 ditaloni sleeves

handful of fresh spinach leaves, washed

1 tub ricotta cheese

1⁄2 cup grated Parmesan cheese

1 egg, beaten

1⁄2 teaspoon salt

1⁄4 teaspoon pepper

2 cups tomato sauce

1⁄2 cup shredded mozzarella cheese


1. Cook the ditaloni sleeves according to the package directions. Pick the

stems from the spinach leaves. Steam or sauté spinach until just wilted. In a

large bowl, combine the ricotta, Parmesan, egg, salt, and pepper; stir in the


2. Heat the oven to 350 degrees. Stuff the shells carefully (with a tea spoon); line them into a lightly greased 20cm × 27cm baking dish. Pour the sauce over all; sprinkle with mozzarella cheese. Bake uncovered 30–40 minutes, until bubbly in the middle.

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