Cheese-stuffed Conchiglioni
Pasta shells with a Swiss cheese, tomatoes, black olives and pine nuts filling
Ingredients
- 120 g Conchiglioni (Pasta shells) I used 12 'jumpo-sized' ones for this recipe
- 30 g Pitted black olives
- 4-5 slices Swiss cheese You can substitute for cheddar or any melting cheese of your choice
- 20 g pine nuts
- 4-5 Medium salad tomatoes
- 1 pinch Salt for seasoning
- 2 tbsp Coarse salt for cooking the pasta shells
Optional
- Basil, oregano, thyme, black pepper
Instructions
- Chop the tomatoes, season with a pinch of salt and put aside to allow for some of the water to come out
- Cook the pasta shells in boiling water with 2 tbsps of coarse sea salt, making sure you drain them 'al dente'
- In the meanwhile, chop the rest of the ingredients roughly and put aside
- Once the pasta shells are ready, let them to cool just enough so that they can be handled. In the meanwhile add the tomatoes to the rest of the chopped ingredients, making sure you reserve some of the water aside. Adjust the salt if needed: the quantity depends on the saltiness of your black olives and cheese.
- Distribute the filling among the pasta shells equally, there's no specific quantity but you should be able to use roughtly one tablespoon per each shell. Add some more grated cheese and herbs on top if you like.
- Grill in the oven for 5 or until the cheese melts and the shells become a bit golden on top.