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Calamarata au gratin

Method

Prepare a creamy mixture with the different ricottas. To fork the ricottas together, use the milk and then a hand blender. Season with salt and pepper. Cook the pasta in plenty of boiling, salted water. Drain quickly, retaining a little of the cooking water. Sauté in a pan with the ricotta based sauce. In the meantime, arrange a bed of cooked spinach sautéed in butter on a plate. Place the pasta on top of the spinach and sprinkle with Parmesan cheese. Place in the oven on 180° for 10 minutes. Serve hot and drizzle with a little olive oil to taste.

Ingredients for 4 people
400 gr Calamarata
480 gr cooked spinach
60 gr butter
60 gr smoked ricotta
10 gr goat’s milk ricotta
100 gr ricotta
60 gr Parmesan cheese
1 dl milk
salt
pepper

Pasta Zara Magie

877 Calamarata

877 Calamarata877 Calamarata confezione
Average nutritional values for 100gr pasta
Energy 355 Kcal - 1505 Kj Fats 1,2 g
Proteins 12,5 g Saturated, mono unsaturated, poly unsaturated fats 0,4 g
Carbohydrates 72,0 g Sugars 2,8 g
Alimentary fibres 3,0 g Sodium 0,002 g