Spinach pasta

2_03023 TORTIGLIONI ALI SPINACH INGREDIENTS for 4 PEOPLE 400 g tortiglioni pasta type, 300 g of frozen spinach, 100 g cheese, 100 g mozzarella 20 g butter, 8 Sage leaves, one quick-and-dirty of garlic, 3 tablespoons oil, salt and pepper.

Heat the oven to 200° In a Pan fry in butter and oil, Sage and chopped garlic until golden and crisp will.

Retire it and keep aside.

Pour in the Pan still frozen spinach, stir and simmer in covered container for about 20 minutes to fire.

Cook the pasta al dente in salted boiling water, then drain.

When the spinach will be completely thawed, turn up the flame to high flame for five minutes, without ceasing to stir.

The water must be completely evaporated.

In a bowl mix the ricotta with salt, pepper and Sage and garlic kept aside.

Incorporated in this compound spinach, diced mozzarella and pasta, stir briskly and pour everything into a buttered baking dish; put in the oven to bake for about 15 minutes.