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Italian · Pasta
Conchiglioni with Trout and Mozzarella
A showstopping hot main dish featuring jumbo pasta shells stuffed with red fish, cheese, and spinach, baked in a rich tomato sauce.
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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
Boil the pasta according to the package directions until al dente, then drain in a colander.
2
Cut the trout into small pieces.
3
Stuff each pasta shell with a little spinach, a bocconcino of mozzarella, and a piece of fish.
4
Pour the strained tomatoes into a baking dish and carefully arrange the stuffed shells on top.
5
Bake at 180°C (350°F) for 20-25 minutes.
6
Top with grated Parmesan before serving.
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