Summary

Ingredients

• 200 g pasta (Conchilioni)
• 1 onion (s), finely diced
• 2 cloves garlic, finely diced
• 1 tablespoon olive oil
• 500 g spinach
• salt and pepper
• 300 g minced beef
• 1 egg (s)
• liter ⅛ milk
• 2 tablespoon breadcrumbs
• liter ⅛ broth
• 150 g Camembert (s), debarked
• 2 teaspoons cornstarch
• some water
• 2 tablespoon basil, cut into fine strips

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Instructions

1. Cook the conchiglioni until they are firm to the bite according to the instructions on the packet, then drain and drain well.
2. Heat the olive oil in a small saucepan and sweat the onion and garlic cubes in it. Add the spinach and steam with the lid closed for approx. 10 minutes, stirring occasionally. Season to taste with salt and pepper as required and then allow to cool.
3. Combine the minced meat, egg and breadcrumbs in a bowl. Then add the cooled spinach and work everything into a homogeneous mass. Season again with salt and pepper.
4. Now bring the milk to the boil with the broth. Turn off the heat, add the debarked Cambembert and dissolve in the liquid. Mix the cornstarch with a little water and use it to thicken the cheese sauce.
5. Fill the conchiglioni evenly with the minced meat and spinach mixture and place in a baking dish. Now stir the basil strips into the cheese sauce and immediately pour over the pasta.
6. Bake in the preheated oven on the middle shelf at 220 ° C top / bottom heat for approx. 10 minutes. Serve immediately.