Paccheri Stuffed with Ricotta and Spinach

Method

1. Bring a pot of salted water to a boil and cook the paccheri for 4 minutes less than the recommended cooking time.
2. In a large pan, heat olive oil and a whole garlic clove. Add the spinach, cover, and cook until wilted. Season with salt.
3. Meanwhile, prepare the filling: in a bowl, mix ricotta with chopped fresh herbs (basil, mint, Roman mint, parsley), salt, pepper, and grated Parmesan cheese. Optionally add lemon zest.
4. Once the spinach are cooked, remove from pan and chop finely. Add to the ricotta mixture and stir to combine. Set aside.
5. For the tomato sauce: in the same or another pan, heat olive oil and a couple of garlic cloves. Add crushed canned tomatoes, a splash of water, salt, pepper, and chili if using. Cook the sauce for a few minutes.
6. Drain the paccheri and immediately plunge into ice water to stop cooking. Drain again and pat dry.
7. Transfer the filling to a piping bag. Cut the tip to create an opening.
8. Fill each paccheri horizontally from the side using the piping bag.
9. Remove the garlic cloves from the sauce. Add a small amount of pasta cooking water to the sauce.
10. Place the filled paccheri horizontally in the sauce and cook for about 1-1.5 minutes, gently turning to coat.
11. Preheat the oven to grill/broil. Transfer the paccheri to a baking dish, spoon over some sauce, and sprinkle generously with Parmesan cheese.
12. Grill for 3-4 minutes until the cheese is bubbly and golden.
13. Serve immediately. (Optional: any leftover paccheri can be breaded and fried.)