Stuffed Conchiglie

Summary

Ingredients

• 16 mussel noodles (conchiglie), depending on the size the shape
• 200 g ricotta
• 200 g spinach leaves (frozen)
• 100 g parmesan, rated
• 1 egg (s)
• nutmeg
• 1 scoop mozzarella to gratinate
• 300 g minced meat, mixed
• 1 small Can (s) tomato (400 g)
• 1 onion (s), chopped
• salt and pepper
• 1 glass white or red wine
• rosemary
• thyme
• sage
• olive oil

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Instructions

1. First prepare a Bolognese sauce: fry the minced meat with the chopped onion in hot olive oil. Mash the canned tomatoes with a fork and add their juice. Season to taste with salt, pepper and the spices. Pour wine (white or red as desired) and simmer for at least 30 minutes - better an hour.
2. Pre-cook the clam noodles for 7 minutes.
3. In the meantime, prepare the filling for it:
4. Mix the ricotta, chopped leaf spinach, half of the parmesan, egg and spices. The ratio of ricotta / spinach should be around 1: 1, otherwise the filling will be too dry. Use a teaspoon to pour the mixture into the clam noodles.
5. Put the Bolognese sauce in an ovenproof baking dish and place the filled pasta in it. There shouldn`t be too little liquid, as the pasta will soak it up (it`s better to add a little more wine or water). Pick the mozzarella into small pieces and crumble over the casserole with the rest of the grated Parmesan.
6. Baked in a preheated oven at 175 ° C for about 45 minutes - cover the last 15 minutes if necessary. Serve immediately.