Lumaconi pasta comes from a beautiful town overlooking the Amalfi Coast. Legend has it that a young pasta maker fell in love with a fisherman’s daughter. To impress her family, and win her hand in marriage, he invented a new pasta inspired by seashells called “Lumaca di mere.” Traditionally, the pasta is stuffed with ricotta and baked like lasagna. It’s one of my favorite recipes, and I hope it becomes yours too.
Lumaconi with Almond Ricotta and Spinach
Yield: 8 servings Prep Time: 20 minutes Bake Time: 25 minutes
10.5 oz Lumaconi pasta
Extra virgin olive oil
30 oz. almond ricotta cheese (I used Kite Hill)
Zest of 1 small lemon
Sea salt and pepper to taste
3 tbsp. fresh oregano, chopped
16 oz. frozen chopped spinach, defrosted
Mozzarella of choice (I used Follow Your Heart Vegan Gourmet)
1. In a large pot, bring 4 quarts of water to a boil. Add sea salt to taste (optional). Add pasta into the water and return to a boil. Cook, uncovered, stirring occasionally, for 12 minutes. Drain the pasta and rinse with cold water.
2. Preheat the oven to 350 degrees F.
3. Squeeze out the extra moisture from the spinach and place in a mixing bowl. Add the ricotta, fresh oregano, lemon zest, sea salt, and pepper to taste. Stir the cheese mixture until evenly combined, and stuff the pasta shells.
4. Drizzle about 2 tablespoons of olive oil in a large baking dish. Add 1/2 of the marinara sauce. Line the stuffed shells in the pan. Add the remaining marinara sauce on top of the shells. Grate desired amount of mozzarella on top of the shells.
5. Bake in the oven for 20 minutes, covered. Remove the tin foil, and broil 3-5 minutes until the cheese on top is melted through.
6. Let the lumaconi set for a few minutes before serving. Enjoy!