- 200 g (7 oz) Lumaconi or any pasta for filling
- 1 tbsp olive oil
- 1-2 pcs garlic (finely chopped)
- 1 chili (finely chopped)
- 400 g (14 oz) minced meat (chicken recommend)
- 1 onion (chopped)
- 2-3 tbsp parsley or fresh bazil (finely chopped)
- Salt & pepper
- *** 2-3 large fresh tomatoes
- *** 2 garlic cloves
- *** Oregano, basil
- 250 g (9 oz) ricotta
- 30-50 g (1-2 oz) Cheese (grated)
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- This is Lumaconi. You can use any other pasta for filling like Cannelloni
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- Fry garlic, chili, onion, minced meat. Add parsley, salt and pepper. Turn off the heat and let it cool.
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- In the mean time mix *** in mixer
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- Add Ricotta and mix.
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- Boil the pasta and rinse with cold water. Stuff the filling.
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- Put Lumaconi on a oven form, lay *** and put cheese on the top. Put in oven 225 ° C (437 °F) for 15-20 minutes, untill the cheese melt.
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- Done! Decorate with fresh basil if you have
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- It’s nice with olive