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Pasta with spinach and ricotta

Pasta with spinach and ricotta


In a saucepan, boil the pasta in salted water, according to the instructions on the package. When they are ready, we pass them through a stream of water.

Boil the spinach in salted water for a few minutes, then put it in a sieve and drain the excess water.

Tomato pulp or mashed tomatoes, place them in a sieve over a bowl and press with a spoon.

Put the breadcrumbs, milk and 45ml oil in the mixer and mix a little. Add the spinach and ricotta, mix a little, then add salt, pepper and a little nutmeg.

Mix together the tomato or mashed pulp, with the olive oil, the garlic clove. Spread the sauce obtained in a dish resistant to high temperatures (I used yena dish).

The mixed pasta obtained (spinach, ricitta ...) is introduced with the help of a spirit or bag for. garnish cakes in boiled pasta and place them on top of tomato paste.

Put in the oven for about 15 minutes. After removing from the oven, sprinkle Parmessan and ground pine nuts or walnuts on top and leave for a while until the cheese is browned.


The first time we boil water for pasta (1 liter per 100 g of pasta).

Put the olive oil in a large pan and sauté the finely grated carrot, onion and chopped celery stalk until slightly softened.

Add tomato paste, drained lentils, salt, pepper and bay leaf.

Boil for a few minutes, then put the spinach and simmer on low heat until the leaves soften.

Mix the sauce with the cooked pasta and serve immediately. It is a tasty and nutritious food, perfect for when we have little time available. I hope you will be tempted to prepare it too pasta with lentils and spinach , I assure you it's worth it. Enjoy!

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  • a round puff pastry dough (230 g)
  • 500 g ricotta
  • 250 g spinach
  • 2 eggs
  • 20 g race parmesan
  • 200 ml sour cream
  • salt, pepper, nutmeg

We spread the dough in a heat-resistant tray, keeping the baking paper. We mix the ricotta with eggs, the spinach already scalded, drained and chopped (I weighed 400 g frozen), the grated Parmesan cheese, salt, pepper and nutmeg to taste. and incorporate the sour cream. Pour the composition into the pan over the dough and bake for 35-40 minutes, the surface should brown very little.

Let it cool a bit, portion and serve. Goodness, good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Ingredients for the tart recipe with spinach and urda

  • 250 g flour
  • 100 ml oil (butter)
  • 1 or
  • 50 ml of mineral water
  • 1 teaspoon vinegar
  • 1 teaspoon sugar
  • a pinch of salt
  • Filling
  • 500 g green or frozen spinach
  • 250 g ricotta
  • 3 tablespoons parmesan
  • 2 eggs
  • 2 cloves of garlic
  • 2 tablespoons oil
  • salt and pepper to taste

Pasta with spinach and baked cheese

  • 2 tablespoons butter
  • olive oil
  • 2 finely chopped garlic cloves
  • a handful of marjoram and a handful of freshly chopped oregano
  • ground nutmeg
  • 8 hands of freshly washed spinach well
  • fresh basil chopped leaves finely chopped stems
  • 2 x 400 g ripe tomatoes (canned tomatoes in own juice)
  • sea ​​salt and freshly ground black pepper
  • a little sugar
  • 400 g urda (ricotta)
  • 2 hands of freshly grated Parmesan cheese
  • 16 tubes of cannelloni
  • 200 g mozzarella

For white sauce

Preheat the oven to 180 degrees C.

Put on a high heat a large frying pan and sprinkle with olive oil, add butter, one of the finely chopped garlic cloves, marjoram, oregano and ground nutmeg. Let it warm and soften the garlic.

Add the spinach, little by little, and turn it in the pan until ready (about 5 minutes).

Pour the spinach into a bowl and leave to cool.

Put the pan on the fire again, sprinkle it with olive oil, add the second clove of finely chopped garlic, basil stalk, tomatoes, salt, pepper and a little cold water.

Bring to a boil and simmer for 10 minutes (until it has a thick sauce). Take the pan off the heat and add the chopped basil leaves.

Chop the chopped spinach and mix it with urda and half of the grated Parmesan cheese.

Fill cannelloni with the urda and spinach mixture and place them over the tomato sauce (if you can use the pan in the oven, if not, turn the tomato sauce over in a bowl that can be put in the oven and put cannelloni over the sauce).

Mix sour cream with Parmesan cheese, add salt and pepper. You can also add a little cold water if the mixture is too thick.

Use a spoon and place the white mixture over the cannelloni. Sprinkle with olive oil, add the remaining parmesan and mozzarella broken into pieces.


Quiche ingredients with spinach and ricotta

For the crust:

  • 200 g flour
  • 100 g cold butter (60% fat)
  • 1 small, cold egg
  • 1-2 tablespoons cold water
  • a pinch of salt

For the filling:

  • 300 g spinach fraged
  • 1 tablespoon oil
  • 200 g ricotta
  • 200 g fat cream (25% fat)
  • 200 g of cheese
  • 4 eggs
  • Cherry tomatoes
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon oregano


8 comments to & bdquoTagliatelle with spinach & rdquo

A madness !! They look great and I am convinced that they are also very good.
I do too, but a little differently without egg (I try to avoid them and I also use tagliatelle without egg) and I mix the spinach with ricotta (a kind of sweet urda) and sprinkle a little Parmesan on top.
Good, good, good!

Amalia, an award is waiting for you on my blog! I hope you like! It's for a perfect blog!
Kiss you!

Dany good version :) I said to change and not make them with sauce :)) so I made this version.

Flowers thank you very much, I come to pick it up :)).

Spinach pasta is crazy. I make them with spinach and ricotta + plenty of Parmesan (Italian, by no means Napolact) and they are delicious and very light

Corina also wrote Dany if you look at the comments above :). Maybe you can send me the recipe to try it too :).

Sorry & # 8211 I didn't read the comment until the end :)
Recipe and .. indicative :)
for 2 healthy portions of pasta, a box of ricotta (200 gr I think it has & # 8211 and you can find it at Kaufland, Real, etc) + ochiometric spinach
Put the cooked pasta in a pan on the fire, add spinach + ricotta + grated Parmesan cheese (give a good taste) and salt if necessary. On top of & # 8211 Parmesan at your discretion.
In maximum 30 minutes I am ready :)
And speaking of pasta, another ultra-fast recipe:
Pasta with peas and ham
For 2 good portions of pasta, 1 box of sweet cooking cream (200-250ml, peas (frozen is better than canned to my taste) and some bacon, pastrami, bacon, etc. Smoked, fry the bacon a little, add sour cream, peas, pasta and pepper
F good, f light and ready in max 30 minutes :)
Come on, I stretched a little with writing :)
Let's get along well (and good :))

Corina thank you very much for the recipes!
I made something similar to the 2nd recipe, here it is:
http://www.haisagatim.ro/2009/03/tagliatelle-cu-sunca_09.html


Cannelloni with ricotta and spinach

I can honestly tell you that I had some reservations about cannelloni pasta recipes, probably some of you have it, for the simple fact that they seemed difficult and with a long preparation time. I always wondered, they boil before, if we fill them up or if we put them so uncooked, they don't stay strong at the end. Look, curiosity or rather lust finally won, reading a recipe by Jamie Oliver on the net, so I prepared them trying to follow his recipe. Something dreamy came out, I already repeated the recipe yesterday, I can write to you that they are very good and they are not scary at all, they are even easier to prepare than other pastas.

The most famous recipe seems to be this one, cannelloni with ricotta, I also saw the ragu version that I will definitely try because it looks and sounds just as good, especially for the greedy in the family. For starters, I advise you to use original ingredients not to replace parmesan, ricotta and mozzarella in any way.

The recipe is very simple, many portions come out and you can eat them and the next day the taste is just as good. We only have one portion left, which I packed for my husband.

Cannelloni with ricotta and spinach

  • 1 box of cannelloni (you need 15-16 tubes, you will have about 4 left)
  • 450g spinach (I used frozen)
  • 250g ricotta
  • 1 or
  • 100g parmesan
  • 720ml mashed tomatoes
  • 250g mozzarella
  • 3-4 basil leaves
  • 2-3 cloves of garlic
  • 1 small onion
  • salt pepper
  • olive oil

1. Heat a little oil in the pan and add the spinach. Let it soften well then season it with salt and pepper and let it cool a bit.

2. Until the spinach cools, prepare the onion sauce, clean it and finely chop it, then fry it a little in the pan in which we made the spinach, adding a little oil. Add the finely crushed garlic cloves and add the mashed tomatoes. Bring to the boil and add the finely chopped basil, salt, pepper and a teaspoon of sugar to reduce the acidity of the tomatoes. Let it simmer for another 10 minutes.

3. Put the spinach in a bowl and mix it with ricotta, egg and 60g grated Parmesan cheese.

4. Preheat the oven to 180g C and prepare the tray.

We fill the pasta with the help of a pos (special bag) If you don't have such a thing you can also try with a teaspoon but it is quite difficult, possibly improvise by putting the filling in a bag that you cut at one end.

Put a little sauce in the pan then place the pasta next to each other and then pour the rest of the sauce. Put pieces of mozzarella on top, the rest of the grated Parmesan cheese, sprinkle with a little olive oil and put the tray in the oven for 30 minutes.

I recommend covering it first with aluminum foil and then after 20 minutes take the foil and leave another 10.

As I wrote in the introduction they are divine!

And in the version with shellfish pasta:

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Baked pasta with spinach and ricotta

Italian style Sunday lunch! After enjoying the morning coffee (11:00 :)), I prepared some simple bruschettas as simple as possible (tomatoes, green garlic, parsley, olive oil) & # 8211 the best way to start your day :). Maximum pampering, considering that during the week we do not have time for such a thing. Then we started frying in the fridge until we came across the box of ricotta and it didn't take us long to decide on the pasta with spinach and ricotta. Said and done, they came out brilliant.

** Wonderful Sunday, dear ones!

Ingredients for 3 servings:
300 g pasta & # 8211 any kind of pasta
150 g frozen spinach
2-3 cloves of garlic, cut into slices
1 box (200g) ricotta
2 eggs
Parmesan cheese + 2 tablespoons grated cheese
1 tablespoon olive oil
Salt pepper

1. The pasta is boiled according to the instructions on the box. After boiling, pass through a stream of cold water and allow to drain.
2. Meanwhile, the garlic is hardened in a tablespoon of oil, without changing its color, because it becomes bitter.
3. Put the spinach over the garlic and sauté over low heat for about 10-12 minutes.
4. Add ricotta, mix well and season with salt and pepper. After 5 minutes, the fire stops.
5. In a bowl, mix the pasta, beaten eggs and the composition of spinach and ricotta.
6. In a heat-resistant pan, greased with butter, put the pasta mixture. Grate Parmesan cheese on top + the 2 tablespoons of cheese and put in the oven, on the right heat for 20-25 minutes.


Cannelloni with ricotta and spinach

From the quantities below you will get about 6 servings of cannelloni with ricotta and spinach that you can serve for dinner or lunch. Cannelloni does not require boiling, so in a maximum of 15 minutes you will send them to the oven, and while they are baking, I suggest you prepare a cake with cherries or a cake with lemon and coconut.

Ingredient:

16 cannelloni
800 gr crushed tomatoes (I used a can from the Metrochef range)
1 large onion
2 cloves of garlic
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
a handful of fresh basil or 1 teaspoon dried basil

500 grams of ricotta
1 or
100 grams of fresh spinach (or well drained frozen)
100 gr parmesan race
6 slices of cheddar or mozzarella cheese
salt and black pepper to taste

How to prepare cannelloni with ricotta and spinach?

1. Heat the oil in a large pan and sauté the onion until golden, add the garlic towards the end, but be careful not to burn it. Whisk the tomatoes and pour the sauce into the pan. Season with salt and pepper, simmer for about 10 minutes. At the end, rub the sauce to be homogeneous and add the basil leaves. If you have captives in the family, then you can blend the sauce with the basil leaves, as I did. :)

If you have increased the amounts in the recipe, I suggest adding a little water to the sauce or increasing the amount of tomatoes.

2. In a bowl, mix ricotta, egg, salt, pepper, spinach and half the grated Parmesan cheese. I stirred in the blender a little to homogenize the spinach and avoid the questions of the capricious ones in my family. If you use frozen spinach, skip the blending. Use a posh to garnish and fill each cannelloni with ricotta and spinach. Poaching is the easiest way to fill cannelloni, but if you don't have one, improvise one or help yourself with a teaspoon.

3. Test the tray in which you will make cannelloni and make sure that they fit perfectly in length. Pour 2 tablespoons of sauce on the bottom of the tray (I missed this step, but it didn't matter) and place cannelloni with ricotta and spinach one by one. Finally pour the tomato sauce over them.

4. Cover the pan with aluminum foil and bake in the oven until the cannelloni are lightly pierced with a fork. It takes about 40 minutes. Towards the end, remove the aluminum foil and cover the cannelloni with the cheddar slices and the rest of the grated Parmesan cheese. Bake for another 10 minutes.

3 tricks for quick preparation of the recipe for cannelloni with ricotta and spinach

1. Use quality tomatoes, ideal for the garden. In case it's not the season, I recommend the Metrochef canned tomatoes. Honestly, I fell in love with them because they are peeled, and that saves time and effort. All you have to do is open the can and whisk the tomatoes together with your own juice to get a delicious tomato sauce. I like that they don't taste "canned".

2. Avoid adding bechamel sauce to the cannelloni recipe. You will save time and reduce the number of calories in the recipe. Believe me, even in this version - there are many!

3. It is not necessary to boil cannelloni in advance. They cook very well in tomato sauce.

All the products used in this recipe can be found at Metro.

Serve cannelloni with ricotta and spinach with pleasure!

Prepare this lemon and coconut cake recipe and tell me how you liked it. You can find me on my Facebook or Instagram page. There, they share different ideas for healthy eating and lifestyle.


Lasagna with spinach and ricotta

Lasagna, the classic dish in Italian cuisine, can be made differently than minced meat. A recipe worth trying is the lasagna with spinach and ricotta, ideal for those who do not eat meat or if you want a lighter version than the classic one.

Starting from the same recipe, you can also make cannelloni stuffed with spinach and ricotta. You don't have to change anything in the recipe, just the kind of pasta.

  • lasagna sheets
  • 750 g green spinach
  • 1 onion
  • 2 cloves of garlic
  • 150 g ricotta cheese
  • 150 g of cheese
  • 2 teaspoons butter
  • salt
  • pepper
  • basil
  • oregano
  • nutmeg
  • 350 ml tomato paste

Put a pot of water and salt to a boil. When it boils, put the washed spinach and scald it. Drain the water and finely chop the spinach.

Finely chop the onion and garlic. Put the butter in a pan on the fire and when it has melted add the onion and garlic. Season with salt and pepper and leave to harden for a few minutes. When it has hardened, put the drained and chopped spinach, a little nutmeg and leave it on the fire until all the water has evaporated.

Mix everything with the ricotta and the grated cheese. Separately, scald the lasagna sheets in boiling water until slightly softened.

Put the tomato sauce together with a teaspoon of basil and an oregano on the fire and bring to a boil.

To whip the lasagna, place a layer of sheets in the pan. Then a layer of tomato sauce, then a layer of spinach with cheese. Continue like this until you finish the ingredients. The last layer must be sheets.