You will enjoy this vegetarian dish. A richly filled pasta that is delicious! Try it!


  • 1 package of luaconi pasta
  • 1 bunch of spinach
  • 250 grams of fresh ricotta
  • Black pepper to taste
  • Nutmeg to taste
  • Salt to taste
  • 2 tablespoons of wheat flour
  • 400 ml of milk
  • ½ Onion
  • 1 clove of Garlic
  • Butter

Preparation Mode

  1. Cook the pasta in plenty of lightly salted water.
  2. When the pasta is “al dente”, remove and drain well.
  3. Pour some cold water over the dough to stop the cooking.
  4. Drain excess water and set aside.

Filling preparation method

  1. Cook the spinach for approximately 5 to 8 minutes before chopping it and mixing it into the ricotta.
  2. Drain the water well from the spinach and chop it very finely.
  3. In a bowl, mix the spinach with the crumbled ricotta.
  4. Season to taste with pepper, salt and walnuts. Reserve.
  5. In a small pan, brown the onion a little in the butter.
  6. Add 1 and a half tablespoons of wheat flour and stir well to avoid lumps.
  7. Add the milk and stir continuously until it thickens. Season and set aside.


  1. Drain the pasta and fill each lumaconi with the spinach and ricotta filling.
  2. Place the shells in a refractory and pour over the white sauce.
  3. Sprinkle cheese on top and place in the oven to brown.

Mom Tips

If you prefer, replace the ricotta with diced pears cooked in dry white wine.

Yields 6 servings.

See also the recipes for spinach gnocchi and omelet with ricotta and spinach.


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