Try this delicious pasta dish:

1. cook shell pasta in enough boiling hot salted water according to package directions until al dente, drain, rinse briefly and cover to cool. Cook the eggs in boiling water for 14 minutes, rinse, peel and halve. Separately, chop the egg yolks and whites into small pieces.

For the filling, rinse and clean the spring onions and chop only the white and light green parts. Finely grate the zest from the lemon and squeeze out the juice. Roughly chop the parsley leaves. Peel the garlic clove and press it through the press. 3.

Spread the goat’s cream cheese through a sieve. Mix well with chopped egg yolk, green onions, half of the lemon juice and zest, garlic, parsley, pecorino and raw egg yolk in a baking bowl. Season well with salt and freshly ground pepper. Fill the pasta with the mixture using a tablespoon, place in a greased baking dish and bake in the heated oven on the 2nd rack from the bottom at 180 degrees (gas 2 to 3, convection oven at 160 degrees) for 10 to 15 minutes.

For the breadcrumbs, pluck the thyme leaves and chop them finely. Melt the butter in a frying pan. Fold in breadcrumbs, chopped egg white and thyme.

Clean the arugula, rinse and drain in a sieve. Clean the scallions and cut only the white and light green diagonally into narrow strips. Mix the olive oil with the juice of one lemon, apple cider vinegar and salt.

Stuffed Conchiglioni – Stuffed Shell Pasta

Ingredients:

Crumbs:

Salad dressing:

Instructions:

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