45 min 
Easy 
Ingredients (4 people)
- Cloves of garlic 3
- Finely chopped tomatoes
- Fresh spinach leaves 17.6 oz
- Olive oil 3 tbsp
- Oregano 1⁄2 tsp
- Pinch of salt
- Shell pasta or other large pasta for stuffing 10.5 oz
- Small onions 2
- Tomato paste 1 tbsp
- Freshly grated parmesan q.b.
Preparation
- Cook the pasta in plenty of salted water until al dente, strain and set aside. Peel and finely dice the onions and garlic.
- Heat 1 tbsp olive oil in a saucepan and fry half of the diced onions and garlic cloves.
- Add the tomato purée and continue to fry for 1-2 minutes. Deglaze with Pomito strained organic tomatoes and add the tomato pieces.
- Add the oregano and simmer on a low heat for about 10 minutes.
- Now wash the spinach, drain well, spin dry in the salad spinner if necessary and then chop coarsely.
- Heat the oil in a pan and fry the remaining onion and garlic cubes until golden brown. Add the spinach in batches to the pan and stir-fry until it collapses.
- Add the cream cheese to the pan and melt over a low heat.
- Leave the spinach mixture to cool slightly.
- Preheat the oven to 200 degrees.
- Pour the tomato sauce into an ovenproof casserole dish, fill the pre-cooked pasta with the spinach and cream cheese mixture and layer in the casserole dish.
- Cover the casserole dish and bake in the oven for about 25 minutes. Sprinkle with fresh Parmesan before serving.
