Spring shells stuffed with spinach
Cooking time:
1 hour
Active time:
30 minutes
Complexity:
Average
This is a very appetising spring dish - be sure to try it!
3
Recipe "Spring shells with spinach filling"
Ingredients for 4-6 servings
casserole shells
250 g
large bunch of fresh spinach (350
400g)
Adyghe cheese
250 g
1 egg
butter
1 tbsp
nutmeg pinch
freshly ground black pepper
salt
for béchamel:
500ml milk
40g butter
1 tbsp flour
Step 1/9
Rinse the spinach.
Step 2/9
Slice across.
Step 3/9
Place in a pan with melted butter and simmer over a low heat for about 5 minutes.
Step 4/9
Mash Adyghe cheese (Italians use ricotta, of our products Adyghe is the most similar in taste) with a fork, add egg, spinach and nutmeg, mix thoroughly, salt, pepper to taste.
Step 5/9
In a large saucepan with boiling salted water, boil the shells for 2-3 minutes, put on a plate.
Step 6/9
Start the shells with spinach mixture.
Step 7/9
Put in a baking dish greased with butter, it is advisable to fit all the shells in one layer.
Step 8/9
Fill the shells with bechamel sauce, cover with foil and put in an oven preheated to 180S for 15 minutes, then remove the foil and leave for another 15 minutes.
Step 9/9
5 minutes before cooking, sprinkle with grated parmesan. Serve this dish hot.
Ingredients for 4-6 servings
casserole shells
250 g
large bunch of fresh spinach (350
400g)
Adyghe cheese
250 g
1 egg
butter
1 tbsp
nutmeg pinch
freshly ground black pepper
salt
for béchamel:
500ml milk
40g butter
1 tbsp flour
Nutritional value per 100 g
Calories
172 kcal
Proteins
8 g
Fats
8 g
Carbohydrates
17 g
Saturated fat
5 g
Dietary fiber
1 g
Added sugar
0 g