Stuffed Lumaconi with salmon and spinach recipe.

Preheat the oven to 180°C. Cook the pasta in a large pot of boiling salted water. Drain and place the lumaconi on a clean cloth.

In a large pot, sauté the finely chopped garlic cloves. Add the spinach and cook for a few minutes (the volume will significantly decrease). Remove the excess water.

Trim the salmon. Prepare a broth and immerse the salmon in it for 5 minutes. Drain and flake the fish with a fork.

In a bowl, mix the spinach with the salmon. Season with salt and pepper. Fill the pasta with the mixture. Pour the equivalent of a can of tomato puree into a dish and place the stuffed pasta in it as you fill them.

To finish, drizzle with half a can of tomatoes, generously sprinkle with parmesan, and add a drizzle of olive oil. Bake for about 20 minutes. Serve immediately.