For the sauce
'3 tablespoons of olive oil'
1 finely chopped onion
2 cloves of garlic, minced
5 green shallots, finely chopped
1/2 cup of grated carrot
6 small tomatoes, cut into pieces (500g)
2 stalks of parsley
1 bay leaf
1 stalk of marjoram
1 small piece of lemon zest
For the filling
4 cups of fresh spinach leaves
1 small onion, finely chopped
2 cloves of garlic, minced
3 tablespoons of olive oil
500g of chicken breast, ground
1 egg
Lemon rind, grated
1 teaspoon of thyme
1 pinch of nutmeg
Salt and black pepper to taste
For serving
250g of rigatoni macaroni
For the sauce
'3 tablespoons of olive oil'
1 finely chopped onion
2 cloves of garlic, minced
5 green shallots, finely chopped
1/2 cup of grated carrot
6 small tomatoes, cut into pieces (500g)
2 stalks of parsley
1 bay leaf
1 stalk of marjoram
1 small piece of lemon zest
For the filling
4 cups of fresh spinach leaves
1 small onion, finely chopped
2 cloves of garlic, minced
3 tablespoons of olive oil
500g of chicken breast, ground
1 egg
Lemon rind, grated
1 teaspoon of thyme
1 pinch of nutmeg
Salt and black pepper to taste
For serving
250g of rigatoni macaroni
Fry the onion, garlic, green shallots, and carrot in olive oil until soft
Add the tomatoes, remaining ingredients, and cook on low heat for 30 minutes
Remove the lemon zest and herbs
Purée in a blender or food processor
Check the seasoning. Reserve
Prepare the filling: In a large pan, wilt the spinach
Drain, squeeze out excess liquid, and chop
Fry the onion and garlic in olive oil until soft
Add the spinach and chicken breast, and cook for 5 minutes
Remove from heat and process or blend
Add the egg, lemon rind, thyme, and seasonings
Mix well
Test a small ball of the mixture by frying it in a little olive oil to check the seasoning
Cook the rigatoni in boiling water until al dente
Drain and rinse under cold running water
Stuff each piece with the chicken and spinach filling
Arrange them on a greased baking dish, cover with aluminum foil, and bake at 220°C for 10 minutes
Remove from oven, top with hot tomato sauce, and garnish with marjoram
Serve immediately
Serves 6
