Summary

Ingredients

• 1 package pasta (mussels), large or large cannelloni
• 1 packet low-fat quark
• 2 bunch wild garlic
• 2 clove (s) garlic, pressed
• 2 glasses tomato sauce, together approx. 1 liter
• 100 g cheese, rated
• 1 small Bunch spring onions
• salt and pepper
• nutmeg
• olive oil

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Instructions

1. Cook the pasta a little harder than al dente, quench and let cool.
2. Low-fat quark with salt and pepper. Stir the nutmeg and garlic. Finely chop the wild garlic and cut the spring onions into rings. Mix both with the low-fat quark and stir well.
3. Brush a deep ovenproof dish with olive oil and pour a glass of the tomato sauce into it. Fill the mussel noodles with the quark mixture and place in the sauce. Then pour the second glass of sauce over it so that everything is nicely covered and sprinkle with cheese.
4. Bake in the oven for 45 minutes at 180 degrees.
5. Tip:
6. Ricotta or a mixture of quark and cream cheese can also be used instead of quark.