Make the breadcrumb topping and seasoned ricotta. Toast panko breadcrumbs in butter and toss with toasted chopped nuts. Stir ...

Opt for baby spinach, which has small leaves, tender stems, and doesn’t require chopping before adding to the sauce. Pasta. Short pasta, like rigatoni, penne, or medium shells, works best here.

We're delving into traditional Italian recipes with these conchiglioni stuffed with ricotta and spinach, very often served at ...

Drain the pasta in a colander and rinse under cold running water to cool completely. Drain and set aside. Preheat the oven to 220C/200C Fan/Gas 7. Stir the spinach and basil through the sauce ...