Pasta Shells Stuffed with Sun-dried Tomatoes, Olives and Cheese
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
- Ingredients
- 24 Conchiglie
- salt
- 1 Orange
- 50 grams black Olives (pitted)
- 80 grams sun-dried Tomatoes (in oil)
- 200 grams Quark
- 200 grams Ricotta cheese
- 2 Tbsps freshly chopped Dill
- freshly ground peppers
- freshly chopped Dill (for garnish)
Preparation steps
1.
Cook the pasta in salted boiling water until al dente. Rinse and drain well.
2.
For the filling: Rinse the orange with hot water and wipe dry. Finely grate zest and squeeze the juice. Chop olives. Drain tomatoes, reserving 2 tablespoons of the oil. Coarsely chop tomatoes. Mix quark with ricotta and stir in dill, orange zest and tomato oil. Mix in olives and tomatoes and season with orange juice, salt and pepper.
3.
Transfer quark mixture to a pastry bag and pipe into cooked Conchiglie. Arrange on plates and serve garnished with dill.
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