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Conchiglioni farcis aux épinards et chèvre frais
Ingredients
25-30 pieces
conchiglioni
350 g
spinach
250 g
goat cheese
1
egg
400 g
crushed tomatoes
1
onion
2 cloves
garlic
30 g
grated pecorino
to taste
salt
to taste
pepper
to taste
olive oil
Instructions
STEP 1
Finely chop the onion and garlic.
STEP 2
Prepare the sauce: Sauté onion and half garlic in olive oil for 5 minutes. Add crushed tomatoes, season with salt and pepper, and simmer for 10 minutes.
STEP 3
Prepare the filling: Sauté remaining garlic in olive oil, add spinach, season, and cook for 3-4 minutes.
STEP 4
Mix spinach with goat cheese and egg. Season to taste.
STEP 5
Boil salted water and cook conchiglioni 5 minutes less than package specifies. Drain the pasta.
STEP 6
Preheat oven to 180°C. Spread tomato sauce in a baking dish, fill conchiglioni with filling, place on sauce, and bake for 20-25 minutes. Top with grated pecorino before serving.
Nutrition Facts
(per serving)
Calories:
1800 calories
Servings:
4 servings
Carbohydrates:
150 g
Fat:
100 g
Fiber:
30 g
Protein:
80 g
Sugar:
20 g
Meal Effort
Preparation:
20 minutes
Cook:
30 minutes
Total:
50 minutes