Conchiglie with Sauerkraut Filling
- 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
- peppers (freshly ground)
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.
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.