Stuffed Conchiglioni with Spinach and Goat Cheese
Tender pasta shells filled with a creamy spinach and goat cheese mixture, baked with parmesan and served with sautéed vegetables and toasted pine nuts.
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Ingredients
- 300 g Fresh spinach (yields 60 g cooked)
- 100 g Unsalted butter
- 1 piece Garlic clove (peeled and germ removed)
- 200 g Goat cheese (fresh and soft)
- 200 ml Heavy cream
- 50 g Parmesan cheese (grated)
- 1 piece Zucchini (diced into 0.5 cm cubes)
- 100 g Green beans (trimmed and chopped)
- 20 pieces Conchiglioni (large pasta shells)
- 50 g Pine nuts (toasted)
- Olive oil (for reheating vegetables)
- Fine salt
- Fleur de sel
- Coarse salt
- Black pepper
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