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Stuffed Giant Pasta Shells with Chanterelles | Oven-baked
(0)
40 min
Under an hour
Gurkerl Küche
Cremig gefüllte Conchiglioni mit frischen Eierschwammerln, Frischkäse und feinen Kräutern. Im Backrohr mit Parmesan goldbraun überbacken – der perfekte sommerliche Nudelgenuss!
Ingredients
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat. Lightly grease a baking dish with a little olive oil.
Cook the giant pasta shells in plenty of boiling salted water for about 2–3 minutes less than the package instructions until al dente, drain and rinse with cold water.
Filling & Preparation
Thoroughly clean and chop the chanterelles. Finely dice the onion and garlic. Finely chop the parsley.
Chef's tip
Tip: For an even creamier filling, you can stir a little pasta cooking water into the cream cheese mixture.
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