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Ingredients
Füllung
- 70 g Parmesan, in Stücken
- 1 Streifen Zitronenschale (1 x 4 cm)
- 40 g Walnusshälften
- 200 g Blattspinat, TK, aufgetaut und ausgedrückt
- 200 g Ricotta
- ½ TL Salz und etwas mehr zum Kochen
- ¼ TL Pfeffer
- 20 Muschelnudeln, trocken, groß (Conchiglioni), zum Befüllen
- Wasser zum Kochen
Tomatensauce und Fertigstellung
- 1 Zwiebel, halbiert
- 1 Knoblauchzehe
- 20 g Olivenöl
- 20 g Tomatenmark
- 2 TL brauner Zucker
- 1 Dose geschälte Tomaten (400 g)
- 200 g Wasser
- ½ - 1 TL Salz
- ¼ TL Pfeffer
- 1 Lorbeerblatt, getrocknet
- 2 Stängel Thymian, abgezupft
- 1 - 2 EL Balsamico, dunkel
- Nutrition
- per 1 Portion
- Calories
- 2359 kJ / 564 kcal
- Protein
- 25 g
- Carbohydrates
- 62 g
- Fat
- 25 g
- Fibre
- 6.3 g
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