Stuffed Pasta Shells
At first glance, the sauce looks deceptively similar to the classic Bolognese - but thanks to the minced beef, the sauce delivers a particularly high protein content and surprises with extraordinary aromas. With a green salad to go with it, you can increase your enjoyment and vitamin content even more.
The riper the tomatoes, the more aromatic the sauce. But what to do if there are no really ripe ones? It's simple: take canned tomatoes instead - they are guaranteed to have the right aroma.
If possible, prefer whole grain pasta because of its higher fibre content. If you want it to go faster, the sauce can also be served with other types of pasta, such as linguine.
(Percentage of daily recommendation)
| Calorie | 438 cal. | (21 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 36.4 μg | (61 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 648 mg | (16 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 134 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 4 ripe Tomatoes (400 grams)
- 9 ozs Pasta shell (conchiglie)
- salt
- 2 garlic cloves
- 1 Tbsp Canola oil
- 11 ozs Ground beef
- 1 tsp Tomato paste
- 2 Tbsps white balsamic vinegar
- 1 tsp ground Cumin
- peppers
- 6 sprigs mint
- 1 bunch cilantro
- 1 Tbsp olive oil
Preparation steps
Dip tomatoes in boiling water, remove, rinse in cold water and remove the skins.
Stem the tomatoes, cut out cores and dice the flesh into small cubes.
Cook pasta according to package directions until al dente in boiling salted water. Meanwhile, peel the garlic and chop finely.
Heat the canola oil in a non-stick pan. Sauté garlic and ground beef while stirring.
Add tomato paste and fry briefly. Stir in vinegar and cumin. Season with salt and pepper.
Rinse mint and cilantro, shake dry, pluck off the leaves and chop finely with a large knife.
Add herbs to meat with tomatoes and olive oil. Mix everything well and cook for 8-10 minutes. Drain pasta shells in a sieve. Fill with meat sauce and serve with the remaining sauce.