Pecorino scores in terms of protein, it helps strengthen our muscles. But we also need proteins for the formation of cells, messenger substances and antibodies. Feta is also rich in bone-strengthening calcium. A study has shown that regular olive consumption reduces the risk of diabetes, for which the essential fatty acids are held responsible.
If you serve marinated courgettes with the stuffed conchiglie, the recommended amount of about 3-4 portions of vegetables a day is easily covered. However, a summery bread salad with tomatoes also goes well with the conchiglie.
- 400 grams Conchiglie (pasta shells)
- 200 grams Feta
- 50 grams Olives (pitted, black and green)
- 1 sprig rosemary
- freshly ground peppers
- 1 can peeled tomatoes (400 grams or 14 ounces)
- 1 garlic
- 1 shallot
- 2 tablespoons olive oil
- 1 pinch sugar
- 1 sprig Basil
- 100 grams Mascarpone
- 2 tablespoons lemon juice
- 50 grams freshly grated Parmesan
- vegetable oil (for greasing)
Boil conchiglie in plenty of salted water until al dente. Drain, cool and individually lay side by side on a clean kitchen towel to dry.
Mash feta cheese with a fork, coarsely chop olives, pluck rosemary from stems and mince. Combine feta, olives and rosemary and season with pepper. Fill pasta with feta cheese mixture and press firmly.
Grease a casserole dish with oil. Place filled shells side-by-side into the dish. Bake in preheated oven at 175°C (approximately 345°F) for about 20 minutes.
Peel and mince shallot and garlic. Heat oil in a pan and cook shallot and garlic. Add tomatoes and season with salt, pepper and sugar. Simmer, stirring occasionally, for about 15 minutes. Add a few teaspoons of water if needed. Strain through a sieve, add basil and keep warm.
Whisk mascarpone and lemon juice until smooth and season with salt and pepper. Put some tomato sauce on a preheated dish, top with some pasta shells and drizzle with more tomato sauce. Cover each shell with a little mascarpone and serve sprinkled with coarsely grated parmesan.