Filled PASTA SHELLS on a bed of LEEK.

Filled PASTA SHELLS on a bed of LEEK.
(for 4 pers., preparation: + - 50 min)

You need:
- 400 gr. veggie mince
- 600 gr. sliced ​​leeks (can be out of the freezer or fresh)
- 1 tbsp. chives, finely chopped
- 2 to 3 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 250 gr. ricotta
- 50 gr. grated Emmental
- 24 conchiglioni's (big pasta shells)
- 50 gr. pine nuts, toasted
- 2 dl. cream
- 1 dl. milk
- 1 tbsp. butter
- 1 tbsp. olive oil
- Italian seasoning-mix
- nutmeg
- Salt & pepper

- A casserole

conchiglioni

Preparation: 

Cook the leeks as directed on the package or cook some fresh leeks. Drain well. Preheat the oven to 180 ° C. Melt the butter in a saucepan and cook the drained leeks, stirring, for + - 5 min. Pour the cream over and let cook for another 5 to 10 min. Season with nutmeg and salt & pepper. Spoon into the baking dish and cover with the milk. Cook the pasta shells in lightly salted water until al dente (cooking time: see packaging, if you did not made them yourself). Drain and rinse under cold running water. Heat the olive oil in a frying pan and fry the shallots and garlic glaze, add the veggie mince and fry well, for + - 10 min. Roast the pine nuts in a pan with non stick coating, without fat. Mix the chives, roasted pine nuts and ricotta under the veggie mince. Season with Italian seasoning-mix and salt & pepper. Fill the pasta shells with the veggie mince mixture and place, side by side, in the baking dish on top of the leeks. Sprinkle with the grated cheese. Set for 20 min. in the preheated oven. Bon appetit.

Eat them,

The Veggie Lady
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