Blessed pasta! What would our menus be without it? There is not a week that does not drop a plate or two. We try not to fall into the routine of the same sauces and the same pasta, so we always look for and invent new combinations.

Such has been the case with this gratin pasta with ricotta, spinach, lemon and cherry tomatoes.

Any type of short pasta it would work, although we have used lumaconi. It is a type of pasta that gives play and allows you to fill those huge shells. However, what has been said, you can use other types of pasta and adapt the assembly of the plate to its shape. The result it will be equally tasty.

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For 4 people
  • Dry short pasta
    300 g
  • Pear tomato
    400 g
  • Lemon
  • Salt
  • Ground black pepper
  • Extra virgin olive oil
  • Fresh spinach
    150 g
  • Ricotta cheese
    250 g
  • Cherry tomato
  • Emmental cheese
    fifty g

How to make gratin pasta with ricotta cheese, spinach, lemon and cherry tomatoes

Difficulty: Easy
  • Total time
    52 m
  • Elaboration
    fifteen m
  • Cooking
    37 m

Boil plenty of salted water and a drizzle of oil in a saucepan. Cook the pasta in it for little more than half the time indicated by the manufacturer in the package. I had the lumaconi to cook for 9 minutes and the package indicated 15 minutes. Drain and cool in plenty of cold water to cut cooking.

We wash the pear tomatoes well and titrate them in a food processor. We put the crushed tomato in a shallow pan or saucepan together with the lemon zest. We salt and pepper and, also, add the same amount of sugar as salt. Cook over medium-high heat for about 8-10 minutes or until the tomato has thickened and the natural juices of the tomato have evaporated.

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We put the spinach in a colander and water with boiling water. We let them drain while they cool. When they have tempered, we drain them well between the fingers to remove all the excess water and we chop them lightly with a sharp knife or with scissors.

Mix the spinach with the ricotta cheese, a tablespoon of lemon juice and season. We stuff the lumaconi with this charade. Only those that reach us, and choosing those that are not broken. We place the stuffed pasta on a source whose base we will have covered with half of the tomato sauce.

Sauté the rest of the pasta in the other half of the tomato sauce. We place it on the stuffed pasta, well spread, forming a second layer of pasta. We wash and cut the cherry tomatoes in half and place them on the pasta. Grate the Emmental cheese and sprinkle over the pasta.

We finish cooking the pasta gratin in the oven, preheated to 180ºC, up and down. 15-20 minutes will be sufficient, or until the cheese has melted and the surface has turned a nice golden color and the pasta has reached the correct doneness.


With what to accompany the gratin pasta

East pasta gratin with ricotta, spinach, lemon and cherry tomatoes it constitutes a meal by itself. A perfect unique dish that does not need a starter or any other bite to satisfy our hunger. You just have to top it with a piece of fruit and run until dinner time.

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Gratin pasta with ricotta cheese, spinach, lemon and cherry tomatoes: a recipe as delicious as it sounds

was originally published in

Direct to the Palate

by Carmen Tía Alia.

Gratin pasta with ricotta cheese, spinach, lemon and cherry tomatoes: a recipe as delicious as it sounds