John Myers
Baked Clam Noodles with Spinach and Feta Filling
The perfect baked clam noodles with spinach and feta filling recipe with a picture and simple step-by-step instructions.
- 300 g Conchiglioni – shell pasta
- Salt
- 250 g Blanched spinach, frozen
- 1 Onion
- 2 Toes Garlic
- Salt, pepper, sugar
- 70 g Feta
- Some tomato paste
- Thyme
- Cream
- Gouda cheese
- Butter
- Chives
- Cook the conchiglioni in salted water for about 4 minutes. They should still be very firm to the bite. Drain and let cool slightly. The warmer the further processing, the faster it will be in the oven later.
- Cut the onion and garlic into small cubes and sauté in a little butter. Add the spinach and heat. Season to taste with salt, pepper and a small pinch of sugar. Finely crumble the feta and mix in.
- Butter two casserole dishes (portion size). Fill the noodles with one tablespoon of spinach each and place them close together in the molds.
- Lightly sweat the tomato paste in a pan and season with sugar, salt and pepper, as well as a touch of thyme, add water to a creamy sauce. Pour the sauce over some areas of the pasta, not over the whole area. Cover with a little Gouda and spread some cream over everything.
- Put the two tins high up in the oven and grill them at about 200 ° until they are light brown. After baking, sprinkle with chives rolls. Finished!
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