Nutrition Facts
4 servings
4
Stuffed Conchiglie Recipe
A delicious recipe for stuffed conchiglie with vuna. Vuna is a vegan preparation that has a taste similar to tuna. A revolution in plant-based cuisine.
Ingredients
200 Shell-shaped pasta or large shell pasta
1 Small onion
2 cloves Garlic
300 Spinach sprouts
50 Roasted and salted cashews
700 Tomato sauce
1 Tomato paste
125 Vegetable broth
1 Sugar
1 Olive oil
250 Ricotta
50 Grated Parmesan
Salt
Pepper
Directions
1
Cook the pasta according to the instructions on the package until al dente, and drain. Place them side by side on a plate so they don’t stick together.
2
Preheat the oven to 180 °C with traditional heating.
3
Peel and finely chop the onion and garlic cloves. Clean the spinach leaves and roughly chop them. Chop the cashews.
4
Mix the tomato paste, vegetable broth, and sugar, then pour into a large baking dish.
5
Heat the olive oil in a skillet. Sauté the onion and garlic. Add the spinach leaves, let them wilt, season with salt and pepper. Mix the spinach leaves in a bowl with the ricotta, half of the grated parmesan, and the cashews.
6
Fill each shell with 1 tablespoon of the mixture and place them in the tomato sauce.
7
To finish, bake the stuffed pasta in a preheated oven for about 30 minutes, then serve and sprinkle the remaining parmesan on top. Enjoy your meal!
Ingredients
Ingredients
200 Shell-shaped pasta or large shell pasta
1 Small onion
2 cloves Garlic
300 Spinach sprouts
50 Roasted and salted cashews
700 Tomato sauce
1 Tomato paste
125 Vegetable broth
1 Sugar
1 Olive oil
250 Ricotta
50 Grated Parmesan
Salt
Pepper
Directions
Directions
1
Cook the pasta according to the instructions on the package until al dente, and drain. Place them side by side on a plate so they don’t stick together.
2
Preheat the oven to 180 °C with traditional heating.
3
Peel and finely chop the onion and garlic cloves. Clean the spinach leaves and roughly chop them. Chop the cashews.
4
Mix the tomato paste, vegetable broth, and sugar, then pour into a large baking dish.
5
Heat the olive oil in a skillet. Sauté the onion and garlic. Add the spinach leaves, let them wilt, season with salt and pepper. Mix the spinach leaves in a bowl with the ricotta, half of the grated parmesan, and the cashews.
6
Fill each shell with 1 tablespoon of the mixture and place them in the tomato sauce.
7
To finish, bake the stuffed pasta in a preheated oven for about 30 minutes, then serve and sprinkle the remaining parmesan on top. Enjoy your meal!
Notes
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