We’re head over heels for these little nests that are lovingly twirled into shape, filled with ricotta and spinach, and topped with a creamy sauce.
Ingredients
- 2 tablespoons fresh breadcrumbs
- 120g fresh ricotta
- 75g frozen chopped spinach, thawed, excess liquid removed
- 40g (1/2 cup) shredded parmesan
- 65g chargrilled capsicum, finely chopped
- 250g dried thin spaghetti pasta
- 400g can chopped tomatoes with paste
- 80g pancetta slices, finely chopped
- 2 tablespoons water
Bechamel
- 10g butter
- 2 teaspoons plain flour
- 125ml (1/2 cup) milk
- 2 teaspoons chopped fresh chives
Method
- Step 1Preheat oven to 180°C. Bake the breadcrumbs on a baking tray for 5 minutes or until dry but not browned.
- Step 2Combine the ricotta, spinach, 2 tablespoons parmesan and 50g of the capsicum in a bowl. Season.
- Step 3Cook the pasta in a saucepan of boiling water until al dente. Drain. Arrange in lengths on a baking tray. Set aside for 10 minutes to dry slightly.
- Step 4Meanwhile, to make the bechamel sauce, melt butter in a small saucepan over medium heat until foaming. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles. Remove from heat. Gradually stir in the milk until smooth. Stir over medium heat until the sauce thickens. Stir in the chives and 2 tablespoons of remaining parmesan. Season. Cover the surface of the bechamel with plastic wrap to prevent a skin forming.
- Step 5Combine the tomato, pancetta and water in a jug. Season. Pour into a 5cm-deep, 25cm round baking dish.
- Step 6Spray pasta lightly with olive oil. Divide into 8 portions. Twirl 1 portion around your fingers to make an 8cm nest. Carefully place on a chopping board. Repeat with remaining pasta. Divide ricotta mixture into 8 portions. Press into the centres of the nests.
- Step 7Carefully arrange nests in the dish. Spoon bechamel sauce over the filling. Top with remaining capsicum. Combine breadcrumbs and remaining parmesan and sprinkle over the top. Bake for 35-40 minutes or until golden.
- Low kilojoule
- Low sugar
Nutrition
1829 kj
Energy
13g
Fat Total
7g
Saturated Fat
4g
Fibre
22g
Protein
43mg
Cholesterol
883.28mg
Sodium
7g
Carbs (sugar)
54g
Carbs (total)
All nutrition values are per serve
Notes
Don’t rinse the pasta – it needs to be sticky to form the nests. Spray the pasta lightly with oil before shaping – this makes it easier to work with. Spoon just enough bechamel sauce over each nest to cover the filling – about two teaspoons on each.
- Author: Michelle Southan
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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