Never stop having fun in the kitchen! Here’s the classic stuffed, ricotta and spinach Lumaconi recipe. 

250 g Rustichella d’Abruzzo Lumaconi 

500 g Spinach

250 g Cottage Cheese

100 g grated Parmesan

2 eggs

Nutmeg

Butter

Salt

Pepper

Preparation:

Clean and boil the spinach. Then take a bowl and add the spinach to the ricotta, the eggs, the nutmeg, the grated Parmesan. Season with salt and pepper and mix. Cook the pasta al dente, drain and fill the lumaconi with ricotta and spinach one by one. Place them on the plate and complete with the sprinkling of Parmesan. If, on the other hand, you prefer them crunchy, arrange the lumaconi on a baking tray, sprinkle the surface with grated Parmesan and a knob of butter. Then bake for 20 minutes at 180°C. Serve your dish!