Pasta Shells Stuffed with Sun-dried Tomatoes, Olives and Cheese

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Pasta Shells Stuffed with Sun-dried Tomatoes, Olives and Cheese
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in

Ingredients

for
4
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)
How healthy are the main ingredients?
Ricotta cheeseTomatoOliveDillsaltOrange

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.