Ingredients
- 28 conchiglioni shells
- 200 g of trout
- 200 g of baby spinach
- 1 small onion
-
olive oil
- 2 level teaspoon(s) of cumin
- 180g ricotta
- 70 g of parmesan
-
butter
For the tomato sauce
- 25 cl of tomato sauce
- 1 small clove of garlic
- 1 level teaspoon(s) of dried oregano
- 1/2 teaspoon(s) paprika
- 1 level tablespoon(s) of powdered sugar
Preparation
-
Steam the trout steak for 5 minutes and crumble it. Wash and dry the baby spinach leaves. Peel the onion and finely chop it. In a pan, brown the onion for 10 minutes in 2 tbsp. tablespoon of hot oil. Add the roughly chopped baby spinach and half the cumin and continue cooking for 5 minutes. Salt and pepper with a grinder, then leave to cool. Then squeeze them between your hands to remove as much water as possible. Mix the spinach, ricotta, half of the parmesan and the trout.
-
Cook the pasta for 9 minutes in boiling salted water. Drain them and cool them to stop the cooking. Using a small spoon, fill the conchiglioni with the stuffing.
-
Preheat the oven to 180°/th. 6. Peel and crush the garlic with the garlic press. Mix the tomato sauce with the remaining cumin, oregano, paprika, crushed garlic and sugar. Pour the tomato sauce into a buttered baking dish. Place the conchiglioni on the tomato sauce. Sprinkle the pasta with the remaining parmesan. Bake for 20 minutes until the conchiglioni are nicely browned.
