Conchiglioni finger food

Ingredients for 1 servings:

• 240 g sausage meat, coarse
• 120 g spinach, frozen
• 23 g Emmental cheese, grated
• 18 g breadcrumbs
• ½ g marjoram, shredded
• 1 egg(s), raw
• 20 large shell pasta (conchiglioni)
• Meat broth or vegetable broth (intense)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Giant clam pasta filled – party-ready

Mix all the ingredients for the filling thoroughly by hand or in a food processor. Fill the uncooked conchiglioni with a teaspoon and then simmer gently in the beef broth for 20 minutes. Note: The meat or vegetable broth can be made using stock cubes; it should be rich and sufficient to completely cover the shells. A tall frying pan is ideal for cooking, as it allows you to place the shells next to each other. Then drain the broth (don’t throw it away; it can still be used for a hearty soup) and cover the cooked shells with cling film until ready to use to prevent them from drying out. For a cold buffet, garnish with finely chopped parsley or a dollop of mayonnaise, tartar sauce, or tomato paste, and serve on lettuce leaves using skewers or toothpicks.