Baked Clam Noodles with Spinach and Feta Filling

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!