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Italian · Main dishes
Conchiglioni with Trout
A stunning stuffed pasta dish topped with a tomato-cream sauce, featuring red fish and melted mozzarella.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Cook the conchiglioni until al dente.
2
Pour the strained tomatoes into your baking dish.
3
Fill the conchiglioni with spinach, fresh trout or salmon pieces, and mozzarella balls.
4
Arrange the stuffed conchiglioni in the tomato sauce, drizzle with cream, and season with salt and black pepper.
5
Bake in a preheated Grandshef oven on BAKE mode at 180°C for 6–7 minutes.
6
Before serving, top with grated Parmesan.
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