John Myers
Contents
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Ingredients
Binding for all 3 fillings:
- 200 g Potatoes
- 80 g Ricota
- Pepper salt
Filling 1:
- 0,5 small Onion
- 1 Clove of garlic
- 1 tbsp Olive oil
- 100 g Baby spinach leaves
- 2 tbsp Potato mass (see above)
Filling 2:
- 0,5 small Onion
- 1 Clove of garlic
- 100 g Salsiccia Mettwurst
- 2 tbsp Potato mass
Filling 3:
- 60 g Gouda cheese
- 1 tbsp Ricotta
- Remaining potato mixture
- Pepper salt
- 4 Mini mozzarella balls (or from a large 4 x 1 cm cube)
Tomato and bechamel sauce:
- 30 g Butter
- 25 g Flour
- 250 ml Milk
- 400 g Tomatoes cut into pieces
- 3 tbsp Tomato paste
- Salt
- 0,5 tsp Chili powder
Topping:
- 100 g Parmesan
Instructions
Preparation:
- Cook the conchiglioni in plenty of well-salted water until al dente, keep ready to drain. Peel the potatoes, cut into small cubes, cook in salted water until soft, drain, mash well and mix with the ricotta until creamy. (Do not use a mixer). Have them ready for all 3 fillings. Lightly oil a sufficiently large baking dish.
Filling 1:
- Peel a whole onion and cut into small cubes. Skin 2 cloves of garlic, chop very finely. If necessary, wash the spinach and spin dry.
- Lightly sweat half of the onion cubes and half of the garlic in a pan in olive oil. Add the spinach and let it "collapse". Then immediately put everything on a board, chop a little, transfer to a bowl and mix with 2 tablespoons of the potato mixture. Then season again to taste and season with salt and pepper. Fill 4 noodles with it.
Filling 2:
- Peel the skin off the salsiccia, cut it into small pieces and then chop it through well. Sweat the remaining onion cubes and the garlic in a pan again until translucent, add the salsiccia and fry lightly. Put everything back into a bowl and mix with 2 tablespoons of potato mixture. Do not add any more salt here, the sausage is very strong. Maybe just a little pepper. Fill 4 noodles with it.
Filling 3:
- Finely grate the Gouda cheese and mix it with the ricotta with the remaining potato mixture. If necessary, season a little with pepper and salt. Fill 4 noodles with it, press a mozzarella ball into each one and pour some more potato mixture over it.
Sauce and finishing:
- Preheat the oven to 220 °. Slice the Parmesan, have it ready. Melt the butter in a larger saucepan and add the flour while stirring. When it bubbles slightly, gradually pour in the milk - also stirring constantly - and bring to the boil. Then immediately stir in the canned tomatoes and tomato paste and bring everything to the boil again until creamy. Then season with salt and chilli and pour into the prepared baking dish.
- Put the filled pasta in it, sprinkle with the Parmesan and put the dish on the 2 rails in the oven from below. The time for gratinating is approx. 20 minutes ...... and then .............. just let it taste ........ ;-))
- If the sauce is too "thick" for you - as you can see in the picture - you can make it "thinner" with a little more tomato or milk. We like them a little pastier, so everyone as he likes ..............
- The above number of people refers to one portion, sufficient as a main course for 3 - 4 people. In smaller portions, they can also be used as a starter.
