CONCHIGLIONI STUFFED WITH VEGETABLES AND BLUE CRÈME

Method

Cook the pasta in boiling water. Drain and rinse under cold water.
Wash the vegetables. Trim the ends of the zucchini, halve the bell pepper, remove the stem and seeds. Then dice all the vegetables and sauté them in olive oil over high heat for 5 minutes, stirring regularly.
Lower the heat, cover and simmer for 10 minutes.
Remove from head, add the tomato sauce, basil and Saint Agur Blue Crème, mix well.
Preheat the oven on grill. Meanwhile, using a small spoon, stuff the pasta and place it in a lightly oiled baking dish.
Place under the oven, grill for a few minutes until the pasta is golden brown. Enjoy!

INGREDIENTS

150g Saint Agur Blue Crème

250g Conchiglioni Pasta

3 Zucchini’s

1 Bell Pepper

1 Carrot

1 Fennel

Few Basil Leaves

1 tbps Olive Oil

200g Tomato Sauce

PRODUCT

View Method

Recipe Method

Cook the pasta in boiling water. Drain and rinse under cold water.
Wash the vegetables. Trim the ends of the zucchini, halve the bell pepper, remove the stem and seeds. Then dice all the vegetables and sauté them in olive oil over high heat for 5 minutes, stirring regularly.
Lower the heat, cover and simmer for 10 minutes.
Remove from head, add the tomato sauce, basil and Saint Agur Blue Crème, mix well.
Preheat the oven on grill. Meanwhile, using a small spoon, stuff the pasta and place it in a lightly oiled baking dish.
Place under the oven, grill for a few minutes until the pasta is golden brown. Enjoy!