Stuffed Conchiglioni Pasta with Taleggio

Conchiglioni pasta shells are really fun to stuff, and it goes pretty quickly. On top of that, even the plainest filling looks special in them.

If it weren't for the cheese, I'd say this is pasta with a traditional, already familiar filling. But Taleggio is very, and I mean very, aromatic, and it gives this dish an extraordinary flavor. If you don't like aromatic cheese, use any other grated cheese, but then it's better to season the filling a bit more strongly.

Stuffed Conchiglioni with Taleggio

Instructions:

Peel and finely chop the garlic and onions. Cut the zucchini into a small dice. Heat the oil in a pan and sauté the onions with the garlic, then add the meat and brown it, stirring from time to time so it doesn't clump together.

When the meat is browned, add the zucchini and cook for a little while longer, then add the tomatoes and half of the broth and simmer the sauce over low heat for about 15 minutes. After that, add the peas, season with the oregano, salt and pepper, and stir.

Preheat the oven to 170°C (340°F). Meanwhile, parboil the pasta; it shouldn't be completely soft, but al dente. Drain it well, then fill each shell with the filling and arrange them in a baking dish. Finally, pour the remaining broth over the pasta. Grate the cheese on the large holes of a grater and spread it over the pasta. Bake for 20 minutes and serve.

Enjoy!

Inspiration: Lust auf Genuss 08/2012