Conchiglie with Sauerkraut Filling

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Conchiglie with Sauerkraut Filling
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation

Ingredients

for
4
Ingredients
400 grams large Pasta shell
2 shallots
2 tablespoons vegetable oil
400 grams Sauerkraut
6 slices Pineapple (canned)
4 tablespoons Crème fraiche
1 tablespoon butter
40 grams Pastry flour
250 milliliters milk
125 milliliters Vegetable broth
125 milliliters Pineapple juice
150 grams Gruyere
salt
peppers (freshly ground)
How healthy are the main ingredients?
Sauerkrautshallotsalt

Preparation steps

1.

For the sauerkraut filling, peel the shallots and chop finely. Heat oil in a pan and saute the shallots in it. Add in the sauerkraut and saute for 15 minutes.

Cook the shell pasta in plenty of boiling salted water until al dente. Drain the cooked pasta and rinse well with cold water.

Cut the pineapple in cubes and add to a bowl. Stir in the sour cream and season with salt and pepper.

Stuff the cooked pasta shells with the sauerkraut and pineapple filling, and put in a greased baking dish.

2.

To prepare the sauce, melt butter in a pan, stir in the flour, pour in the milk, vegetable and pineapple juice, and let simmer while stirring. Add in the gruyère cheese and let it melt. Season with salt and pepper.

Pour the sauce into the stuffed pasta shells and bake in a preheated oven at 220°C (fan: 200°C, gas mark 5) (approximately 430°F) for about 10 minutes.