One-pot pasta with spinach and ricotta
A comforting and smooth meal, easy to prepare in this simple one-pot version.
Servings 4
Print Recipe
Equipment
Ingredients
- 14 lasagna sheets
- 250 g fresh spinach leaves (or frozen spinach)
- 250 g button mushrooms
- 300 g ricotta
- 250 mL milk
- 1 shallot
- 2 cloves garlic
- 50 g grated parmesan cheese
- olive oil
- salt & pepper to taste
Pour le service
- grated parmesan
Instructions
- Wash and drain the spinach.
- Wash and roughly chop the mushrooms.
- Chop the shallots and garlic cloves.
- Drizzle a little olive oil into a pan. Heat and add the shallots and garlic. Let it brown for 1 minute.
- Add the ricotta and let it melt.
- Pour in the milk and add the Parmesan cheese. Add salt and pepper to taste. Mix to obtain a homogeneous sauce.
- Add the mushrooms and the spinach.
- Cut the lasagna sheets into large pieces. Add them to the pan. Stir and make sure the lasagna is well separated.
- Cook for about 10 minutes, until the pasta is cooked al dente.
- Serve with grated Parmesan cheese.