Greek-style stuffed pasta

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Greek-style stuffed pasta

Greek-style stuffed pasta

Number of people

200 g conchiglioni type stuffing pasta

150 g tuna in the wild

1 egg

1 medium courgette

50 g feta cheese

20 cl of b├ęchamel sauce

50 g grated cheese




Preparation: 15 min
Cooking time: 30 min
Step 1
Put the pasta in a litre of boiling salted water.
Step 2
Meanwhile, cut the courgette into julienne or brunoise.
Step 3
In a bowl, mix with a fork the crumbled tuna, crushed feta cheese, zucchini, beaten egg and basil. Season with salt and pepper.
Step 4
When the pasta is cooked, drain it and place it on a plate. Allow to cool a little (they are easier to handle).
Step 5
Then stuff each dough with a tablespoon of stuffing. Arrange on a gratin dish.
Step 6
Drizzle with b├ęchamel sauce. Sprinkle with grated cheese.
Step 7
Bake for 15 min at 150°C, thermostat 5, then 5 min on the grill.
Author's note
The stuffed pasta is delicious with a green salad (romaine or arugula) with tomatoes, cucumber and Greek-style black olives!

I add my grain of salt

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