Caccavelle Stuffed with ricotta and spinach

Caccavelle Stuffed with ricotta and spinach

 CaccavelleStuffed with ricotta and spinach, they are perfect to realize a generous dish for Sunday lunch or a gourmet dinner. If you could not find this kind of pasta, made ​​from the factory of Gragnano’s pasta, you can purchase at Supermarket Italy or use the more traditional conchiglioni.

The Caccavella of Gragnano is the biggest Pasta shape in the world: weighing 30g, 9cms in diameter and 6cms high. It looks like a small pot, which is why in Neapolitan dialect it’s called “caccavella”.

Thanks to its shape, caccavella can be filled with lots of different ingredients, like fish, meat sauce or ricotta cheese and is best cooked “al dente”

Ingredients for 4:

  • 4 Caccavelle or 8 Conchiglioni

  • 50g  ( 2oz ) PANCETTA DOLCE (SWEET BACON)

  • 1 ONION

  • 500g(16oz) SPINACH

  • 500g (16oz) FRESH RICOTTA CHEESE

  • 200g (7oz ) TOMATO SAUCE

  • 100g (4oz) GRATED PARMESAN CHEESE

Cook the pasta in salted water, strain it when firm.

Heat the oil in a saucepan and fry the chopped onion with the bacon.

Add blanched spinach and ricotta cheese and blend all the ingredients..

With this mixture, stuff the “caccavelle”, sprinkle them with Parmesan cheese and cook under the grill for 5 minutes, until cheese begins to form a crust. Remove pasta from the oven and serve with a ladle of tomato sauce.

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