Tricolore fusilli met ricotta

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500 gr verse, ongezouten ricotta tipo dolce
1 dl room
een snufje kaneelpoeder
zout
400 gr gekleurde fusilli (spiraaltjes)

Prak de ricotta met een vork fijn, verwarm de room en klop die er met een garde
door.
Breng op smaak met wat kaneelpoeder en wat zout.
Kook de spiraaltjes beetgaar, giet ze af en doe ze direct in de kom met de
kaas, zodat er nog wat kookwater achterblijft.
Meng goed door elkaar en dien op.